Yield: 1 servings
Measure | Ingredient |
---|---|
1 small | Onion, diced coarse |
3 \N | Cloves garlic, minced |
1 \N | Jalapeno, seeded and diced |
1 \N | Anaheim chile, seeded and |
\N \N | Diced |
3 \N | Roma tomatoes, cut into |
\N \N | Eighths |
1 \N | 15 oz can black beans (or |
\N \N | Prepare from dried) |
¼ cup | Cashews |
¼ cup | Frozen corn |
1 teaspoon | Cumin |
1 teaspoon | Chili powder |
½ teaspoon | Cinnamon |
¼ teaspoon | Cayenne |
¼ teaspoon | Red pepper flakes |
½ can | Beer (something with flavor, |
\N \N | Not coors light dry clear) |
2 tablespoons | Olive oil |
Saute the onions and garlic in olive oil over a medium-low heat until the onions turn translucent. Add the jalapeno and anaheim chiles and saute a few more minutes. Add the beans with the liquid, tomatoes, cashews, spices, and beer, and bring to a low boil. Keep it boiling, stirring frequently, until most of the liquid has evaoprated (about 30-40 minutes). About 10 minutes before it is ready, add the corn.
Serve with rice and warm tortillas. If you're not from the planet Vega :-) serve with a side of nonfat yogurt.
From: narad@... (Chuck Narad). rfvc Digest V94 Issue #183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.