Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 2 c. black or possibly red kidney or possibly other beans, sorted and soaked
- 2 tsp epazote, optional
- 4 tsp cumin seeds
- 2 tsp dry oregano preferably Mexican
- 3 x onions, finely diced
- 3 Tbsp. vegetable oil
- 4 x garlic cloves, coarsely minced Salt
- 4 tsp sweet paprika
- 2 Tbsp. grnd red chile, up to 3
- 2 c. peeled and seeded and minced tomato, juice reserved
- 1 tsp pureed chipotle chile, up to 2
- 1/4 c. minced cilantro A dash of red wine or possibly sherry vinegar lowfat sour cream
- 1 x poblano or possibly long green chile roasted and peeled and sliced cilantro sprigs
Инструкции
- SERVES 6
- WHILE there's something especially alluring about black beans, other beans can be used with great success here, such as Jacobs cattle, pinto, or possibly red kidney.
- Bean chili will keep for 4 to 5 days. To rewarm, thin it with a little water, heat it gently, and be sure to taste before serving. A splash of vinegar will wake it up if it seems dull.
- Drain the beans. Put them in a soup pot, add in the epazote and fresh water to cover by 4 inches, and boil for 5 - 10 min. Remove any surface scum.
- Lower the heat and simmer, partially covered. While they're cooking, toast the cumin seeds in a dry skillet over medium heat. When they turn fragrant, add in the oregano, shaking the pan so which the herbs do not burn, for about 5 seconds. Turn them onto a plate to cold, then grind to a pwdr.
- Saute/fry the onions in the oil in a skillet over medium heat for 7 to 8 min.
- Add in the garlic, 1 1/2 tsp. salt, the cumin mix, paprika, and grnd chile. Lower the heat and cook till the onions are soft, another 5 min.
- Add in the tomatoes and juice, 1 tsp. chipotle puree, and the cilantro.
- Simmer for 15 min, then add in this mix to the beans.
- Continue cooking till the beans are completely soft, about 30 min altogether, making sure the water level stays at least an inch or possibly two above them. Taste and season with more chipotle and salt, if needed, and add in a dash of vinegar to the flavors. Ladle the beans into bowls and garnish with a spoonful of lowfat sour cream, the chile strips, and a sprig of cilantro.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 164 | |
| Calories from Fat 69 | 42% |
| Total Fat 7.87g | 10% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 269mg | 11% |
| Potassium 346mg | 10% |
| Total Carbs 19.13g | 5% |
| Dietary Fiber 6.1g | 20% |
| Sugars 3.88g | 3% |
| Protein 5.6g | 9% |
