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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon(s) chipotle puree |
1 tablespoon(s) chopped garlic |
1 cup(s) chopped plum tomatoes |
1/4 cup(s) dark beer |
1/3 cup(s) each dried black, pinto and kidney beans |
2 teaspoon(s) each grd cumin and chili powder |
1 teaspoon(s) grd coriander |
hot sauce |
1 tablespoon(s) olive oili |
3/4 cup(s) onion |
optional: chopped cilantro, sour cream, cheddar cheese |
1/4 teaspoon(s) red pepper flakes |
salt and pepper |
1 tablespoon(s) seeded chopped jalapeno pepper |
1 tablespoon(s) sherry vinegar |
4 cup(s) veggie stock |
Directions:
1. soak beans. In heavy saucepan, heat oil under med heat and add onion and garlic and jalapeno pepper, till brown, 4-5 mins. Add spices through pepper flakes and cook for 30 seconds. Add stock, beans, tomatoes, beer and vinegar, bring to boil over high heat. Lower heat and simmer till beans are tender, 30-40 mins, uncovered. Add a few dashes of hot sauce to taste, then season with salt and pepper. Garnish with cilantro, sour cream, cheese if desired.
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