Guest guest Posted May 8, 2005 Report Share Posted May 8, 2005 matrixenos wrote: ><Alert> Gina, post recipe immediately! > >Shawn > > Well, I've posted it before, but here's what I did today: Ingredients: 1 bag of kindney beans soaked overnight garlic (I used the chopped jar garlic, add as much as you like) onions (I used 3 because this makes a pretty big batch) 2 jalepeno peppers, sliced into small-ish peices cilantro cumin pepper salt roasted pepper tobasco sauce olive oil (I also used a couple of spoonfuls of my roommate's dad's hot pepper preserves) 2 veggie bullion cubes What I did: In a large stewpot I added olive oil, garlic, and the onions and cooked the onions until they were just transparent. Then I added the sliced jalepeno and let that cook up a little bit. Then I added the preserves and all the other spices (to taste, although go easy on the tobasco, it'll be hot enough!). I stirred and then covered it to let it all get happy. (hehe) At this point I added the veggie bullion cubes. You should crush (or smush) so that it can get mixed up with the rest of the herbs and spices. I stirred it again, then added the beans. I stirred this to cover the beans in the onions and spices, then covered it again for about 5 minutes. After that, I stirred it again and added enough water to completely cover the beans. At this point you MUST turn the heat down to the lowest it can go. I let it cook, covered but with the lid cracked, for about 4 hours. The sauce will get nice and thick. Stir it every now and again, but not too much. Serve over rice. This recipie also works very well with black beans! Enjoy! Gina Quote Link to comment Share on other sites More sharing options...
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