Chili With Five Kinds Of Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | Cuban | Sept., Veg-cook | 1 | Servings |
INGREDIENTS
| 1 | Big jalapeno | |
| 2 | Cuban frying peppers | |
| 1 | Hot hungarian | |
| 1 | Long cheese pepper | |
| And a little paprika), And a little paprika | ||
| 1 | c | Dried black beans |
| 1 | c | Dried pinto beans |
| 1 | c | Dried kidney beans |
| 2 | Onions, white and yellow? | |
| 3 | Garlic cloves | |
| Tomatoes, 3 big beefsteak or | ||
| About 8 roma), About 8 roma | ||
| Cumin, coriander oregano | ||
| Salt, pepper to taste | ||
| Olive oil |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 767
Calories From Fat: 44
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 1758.4mg
Potassium: 3630mg
Carbohydrates: 142.4g
Fiber: 53.4g
Sugar: 16.6g
Protein: 48.3g