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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This one is easy. It doesn't have any meat and you may substitute chicken bouillon for vegetable bouillon or broth. Ingredients:
2 poblano peppers (whichever you can get fresh) or 2 anaheim chilies (whichever you can get fresh) |
1 jalapeno |
16 ounces black beans |
16 ounces kidney beans |
3 tablespoons minced garlic cloves |
4 tablespoons butter |
1/2 onion |
4 cups water |
1 chicken bouillon cube |
1 vegetable bouillon cube (preferably tomato) |
1 (4 ounce) can salsa verde |
1 (4 ounce) can green chilies (you pick mild or hot) |
white pepper |
cumin |
cilantro |
tortilla |
sour cream |
Directions:
1. Melt butter in your sauce pot.
2. Chop your onion and poblanos and jalapeno and add to butter,(adding the onions first gives them time to caramelize; then add your chopped peppers and let cook).
3. Add garlic to peppers and onions, don't let the garlic brown (it will turn bitter in flavor).
4. Add your salsa verde, black beans, kidney beans and green chilies (I rinsed my beans).
5. Add 4 cups of water and the bouillon cubes.
6. Add cumin and white pepper to taste.
7. Bring to a simmer and let simmer for as long or short a time as you wish. The longer the better the flavor.
8. If desired, add chopped cilantro 15 minutes before serving.
9. Serve with warm tortillas and sour cream and if you like it pretty some shredded cheese and a sprig of cilantro.
10. Enjoy.
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