Chili with five kinds of peppers

Yield: 1 servings

Measure Ingredient
1 \N Big jalapeno
2 \N Cuban frying peppers
1 \N Hot hungarian,
1 \N Long cheese pepper
\N x And a little paprika)
1 cup Dried black beans
1 cup Dried pinto beans
1 cup Dried kidney beans
2 \N Onions (white and yellow?)
3 \N Garlic cloves
\N x Tomatoes (3 big beefsteak or
\N \N About 8 roma)
\N x Cumin, coriander, oregano,
\N \N Salt, pepper to taste
\N x Olive oil

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

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