Search This Blog

Thursday, November 19, 2009

black bean stew

4 servings

1 cup black beans
1/4 cup olive oil
1 gypsy pepper, chopped
1 onion, chopped
1 leek, chopped
1 carrot, chopped
2 jalapenos, seeded, chopped
2 serranos, seeded, chopped
2 fresh cayenne peppers, seeded, chopped
10 cloves garlic, minced
2 tsp oregano
1 tsp ground cumin
1 tsp ancho chili powder
1 tsp smoked paprika
1 tsp sweet paprkia
1 1/2 tsp sea salt
2 bay leaves
1 tsp freshly cracked black pepper
2 dried guajillo chilis, reconstitured and seeded
2 chipotle, reconstitured and seeded

1/4 cup freshly squeezed lime juice.
1/4 cup chopped cilantro

Soak beans overnight. Drain, place beans in pressure cooker and 3 cups water, 2 bay leaves and pressure cook for 10 minutes. Remove from cooker, remove bay leaf do NOT drain.

in a frying pan, heat up oil and add onions and leeks and salt and cook for 5 minutes over medium heat, stirring regularly. Add the rest of your vegetables and spices and cook 10 minutes. You may need to add a little of the bean liquid to keep from sticking.

Add the vegetable/spice mixture to the cooked beans, add lime juice and cilantro and mix well.

No comments:

Post a Comment