| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury’s, Sainsbury12 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Cooked pinto beans; (1lb) |
| 1 |
|
Tablepoon oil |
| 1 |
md |
White onion; peeled and finely |
|
|
; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 1/2 |
ts |
Chilli powder |
| 2 |
ts |
Ground cumin seeds |
| 1 |
|
Bay leaf |
| 1 |
ts |
Aniseed |
| 1 |
ts |
Ground coriander seeds |
| 2 |
|
400 g cans whole tomatoes |
| 1 |
|
110 g pack chorizo; cut into 1cm ( 1/2 |
|
|
; inch) pieces |
| 1 |
|
Yellow pepper; deseeded and finely |
|
|
; chopped |
| 2 |
|
Jalapeno peppers; deseeded and finely |
|
|
; chopped |
| 2 |
tb |
Freshly chopped coriander |
|
|
Salt and freshly ground black pepper |
| 1 |
pk |
Flour tortillas |
INSTRUCTIONS
Prepare the pinto beans as per pack instructions.
Heat the oil in a large heavy based saucepan over a moderately high heat,
add the onions and saute for 4-5 minutes until soft and golden.
Reduce the heat and stir in the garlic, chilli powder, ground cumin,
bayleaf, aniseed and ground coriander seeds. Cook for 2 minutes.
Add the tomatoes, beans, chorizo, pepper and jalapenos. Season with salt
and pepper.
Simmer uncovered for 30 minutes stirring occasionally to break up the
tomatoes. Stir in the coriander and serve with flour tortillas.
Converted by MC_Buster.
NOTES : A chilli that focuses on beans.Serve it in a bowl as a hearty stew
or plated with accompaniments to include diced avocado, diced tomato and
sour cream.
Converted by MM_Buster v2.0l.
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