| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Soups/, Stews | 4 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 1 | lg | Onion; Chopped |
| 1 | lg | Green Pepper; Chopped |
| 3 | Cloves Garlic; Minced | |
| 1 | Poblano Chili; Chopped (Or Serrano Or Jalapeno Peppers) | |
| 1 | ts | Cumin Seed |
| 1 | ts | Hot Chili Powder |
| 1 | ts | Crushed Red Pepper (Optional) |
| 1/2 | c | Cilantro; Chopped |
| 2 | c | Tomatoes, Canned; Chopped |
| 2 | c | Black Beans, Canned; Drained |
| 2 | c | Pinto Beans, Canned; Drained |
| 2 | c | Corn, Canned; Drained |
| 1/2 | c | Black Olives; Drained And Sliced |
| 1/2 | c | Water |
INSTRUCTIONS
In a large skillet, saute onions and green pepper in oil until soft. Add the garlic, chili, and cumin seed. Saute until garlic is softened. Add the rest of the ingredients and bring to a boil. Reduce heat, cover and simmer for 2 hours over low heat adding more water if necessary. Serve over rice. Recipe By : Sharon Raghavachary Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 13:28:49 -0800 From: [email protected] (Sharon Raghavachary)
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