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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an Ecuadorian recipe which I got from the book, South American Cooking . The author suggests that it is good for tailgate parties. Unusual and maybe even a little weird , but one of those combos that surprises you with how good it is. This would halve easily if you're not feeling daring and would rather make a smaller quantity. :) Ingredients:
2 chorizo sausages or 2 mild italian sausage, skinned and chopped |
1 onion, finely chopped |
2 garlic cloves, minced |
2 -3 poblano chiles or 2 -3 other mildly hot chili peppers, seeded and minced |
1/2 cup tomato sauce |
2 cups cooked kidney beans (reserve some of the can or cooking liquid) or 2 cups canned kidney beans, slightly mashed (reserve some of the can or cooking liquid) |
4 bananas, ripe but firm |
tortilla chips, to serve |
Directions:
1. In a large saucepan, sauté the sausage over medium-high for 5 minutes, stirring constantly to prevent sticking and break up the meat.
2. Add onion and continue to sauté until onion is soft.
3. Reduce heat to medium and add garlic, chiles, tomato sauce and cook for 5 more minutes.
4. Add beans and bananas and enough bean liquid to make a thick dip consistency.
5. Mash beans slightly with a spoon or potato masher and mix well.
6. Cover and cook over low heat for 5 minutes.
7. Serve warm with tortilla chips.
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