Ethnicity:Mexican Food Type:Soups Preparation Time:n/a Servings:n/a Author: Valley Tyminski Email  Ingredients: 1 TB. olive oil2 medium onions, chopped1 large green pepper, diced5 cloves garlic, minced1 tsp. cumin1 tsp. Mexican oregano3 - 4 canned chipotle peppers, chopped along with all the adobo sauce in the can2 15-oz. cans black beans, drained & rinsed1 15-oz. can kidney beans, drained & rinsed1 15-oz. can pinto beans, drained & rinsed1 15-oz. can diced tomatoes1 can tomato paste2 cups water (more or less) Steps: Heat oil in large, heavy dutch oven over medium-high heat.
Add onions and green pepper and saute until onions are translucent and tender.
Add garlic and saute for one minute. Add cumin, oregano and chipotle peppers and saute 1-2 minutes, stirring constantly.
Add beans, tomatoes, tomato paste and water. Bring to boil. Reduce heat and simmer 30-45 minutes, or until thickened.
May be thickened with a mixture of corn flour and cold water (3 tablespoons flour to 1/3 cup water, mixed well).
Serve with your favorites: chopped cilantro, diced green onion, sour cream, cheddar cheese, corn tortillas, beer, cold milk. Comments: "1" - svhkqyss "good foods for zombie moveis are chili made with pantry staples (or any other simple bean dish), energy bars, and if you can get your hands on some vegan jello," - qX4DVLdNNm "Qx5knN wow, awesome blog article.Much thanks again. Will read on..." - crorkservice "evifCr Very neat blog.Really looking forward to read more." - crorkz matz "A million thanks for posting this initamrofon." - CpetwTkujpL "Never would have thunk I would find this so inslepensabid." - 91aQtbecik "Plnaeisg to find someone who can think like that" - DupoPsNqp
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