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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Remember to add water as needed throughout cooking beans to keep at the consistency you like. Sometimes I mush or puree some of the beans but this will thicken either way. It is whatever you prefer. Ingredients:
127 g green bell pepper |
359 g onion |
6 cloves garlic |
1 lb black beans |
2 t olive oil |
2 g cilantro |
2 t lime juice |
1 t sauce, ready-to-serve, pepper, tabasco |
1/4 t cumin |
1/2 t chili powder |
2 t tomatoes, petite diced 97124 |
1 t black pepper |
1/4 t crushed red pepper |
1/8 t oregano |
Directions:
1. Clean and wash beans. Soak in water overnight.
2. Strain beans and rinse well again. Put beans in dutch oven with fresh water at least 2 inches above beans. Add 3 cloves of garlic, chopped and 120 grams of the onion (finely chopped).
3. Boil on med/hi heat until beans soften. Stir fairly often and add water as needed.
4. Once beans soften start on vegis. Put remaining onion, bell pepper, tomato and 1 T olive oil in food processor or blender and mince into a mush.
5. Put remaining 1 T olive in frying pan and add vegis, saute until begins to brown. Add cumin, chili powder, black pepper, remaining garlic and crushed red pepper in frying pan and mix in well. Saute until lightly browned.
6. Add sauteed mix to dutch oven and mix in well. Add tabasco (I actually prefer Trappeys red devil) and lime juice to dutch oven. Mix well. Add 1/4 cup water to frying pan and deglaze to get remaining goodies from pan. Add to dutchoven. Continue to cook until your preferred consistency.
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