Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Discard ancho.
Melt margarine in a nonstick skillet coated with cooking spray over medium-high heat. Add chopped onion and garlic; sauté 5 minutes or until onion begins to brown. Add onion mixture to bean mixture. Stir in green onions.
I was expecting great things...did not deliver. Looking for an easy bean side dish to make with tacos when I don't have time to make from scratch. This isn't it. The ancho adds heat but little flavor. If I were to make again, I'd omit the butter and instead chop 1 piece bacon, cook, then saute the onions and garlic in the bacon fat. I'd also add some seasoning to the saute, probably cumin and coriander. With those changes, this could be tasty...as is, pretty bland.
This is so easy, so healthy, and SO flavorful we make it multiple times a month. I never use an ancho though - either ancho chile powder mixed with the beans or half a diced jalapeno sauteed with the onions. Reheats well too.
Petty tasty and easy to prepare. Only change was to omit the water and used 1/4 tsp ancho chili pepper -- used 1/4 tsp red pepper flakes and it was plenty of spice. Served with Cilantro Rice and grilled Flat Iron Steak.
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