Chili with five kinds of peppers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Big jalapeno | |
| 2 | Cuban frying peppers | |
| 1 | Hot hungarian, | |
| 1 | Long cheese pepper | |
| x | And a little paprika) | |
| 1 | cup | Dried black beans |
| 1 | cup | Dried pinto beans |
| 1 | cup | Dried kidney beans |
| 2 | Onions (white and yellow?) | |
| 3 | Garlic cloves | |
| x | Tomatoes (3 big beefsteak or | |
| About 8 roma) | ||
| x | Cumin, coriander, oregano, | |
| Salt, pepper to taste | ||
| x | Olive oil | |
Directions
Soak the beans overnight, then simmer until tender (1 to 2 hours) I tend to add some seaweed while cooking (dump in a bowl so you can use the bean pot for frying) roast the cumin in a frying pan (optional, but valuable) I used about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute with onion & garlic add chopped tomatoes, cook a until soft Add the beans, and some bean liquid Add the spices and cook for another hour or so