Рецепт Black Bean Chili With Salsa
Ингредиенты
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Инструкции
- Rinse beans. In a large saucepan combine beans and sufficient water to cover them. Bring to boiling; reduce heat. Simmer for 2 min. Remove from heat. Cover and let stand 1 hour. (Or possibly, omit boiling and soak beans overnight.)
- Drain and rinse the beans. In a 4- or possibly 6-qt pressure cooker combine the beans, onion, red pepper, the 3/4 c. green pepper, garlic, jalapeno peppers, chili pwdr, cumin, salt, black pepper, and water.
- Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just sufficient to maintain pressure and pressure regulator rocks gently; cook for 12 min.
- Meanwhile in a medium mixing bowl stir together minced tomatoes, 1/2 c. minced green sweet pepper, avocado, green onions, lime juice, and cilantro.
- Quick-release the pressure. Carefully remove lid. Serve with salsa and lowfat sour cream, if you like.
- This recipe yields 4 main-dish servings (6 2/3 c.).
- Comments: If desired a thicker soup, slightly mash some of the beans before serving. The tomato salsa adds both flavor and color to this chili. Serve with hot tortillas or possibly corn bread.
- Make-ahead tip: Prepare salsa; cover and refrigerateup to 24 hrs.