 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
I saw a similar recipe years ago and tweaked it so much that it has become a household staple when I'm in a hurry. You can tone down the heat a bit by using diced tomatoes with green chilis instead of with jalapeno. Also please note that you can heat this on medium heat and then simmer 25-30 minutes if your in a hurry. I tend to let it simmer for a few hours or place in my crockpot. Enjoy! Ingredients:
2 (14 ounce) cans black beans, rinsed and drained |
2 (14 ounce) cans diced tomatoes with jalapenos |
1 (14 ounce) can corn, rinsed and drained |
1 (14 ounce) can chickpeas, rinsed and drained |
1 medium onion, chopped |
1 teaspoon minced garlic |
spicy black pepper |
1/2 teaspoon cumin |
1/4-1/2 teaspoon red chili pepper flakes |
2 teaspoons pickapeppa sauce (optional) |
1 -2 teaspoon hot curry paste, this is (i use pataks brand) (optional) |
Directions:
1. Get ready for easy! Put everything in a sauce pan or crockpot. Mix together. Cook on medium heat, then turn to simmer for 25 - 30 minutes, then low/warm for several hours. Add water as needed. I serve over rice or egg noodles. We have also eaten this as is with a hearty french bread for dipping! Is even better the next day!
|
|