Black Bean & Cashew Chilichili 1.00 small onion, diced coarse 3.00 cloves garlic, minced 1.00 jalapeno, seeded and diced 1.00 anaheim chile, seeded and 1 diced 3.00 roma tomatoes, cut into 1 eighths 1.00 15 oz can black beans (or 1 prepare from dried) 0.25 cup cashews 0.25 cup frozen corn 1.00 teaspoon cumin 1.00 teaspoon chili powder 0.50 teaspoon cinnamon 0.25 teaspoon cayenne 0.25 teaspoon red pepper flakes 0.50 can beer (something with flavor, 1 not coors light dry clear) 2.00 tablespoon olive oil Saute the onions and garlic in olive oil over a medium-low heat until the onions turn translucent. Add the jalapeno and anaheim chiles and saute a few more minutes. Add the beans with the liquid, tomatoes, cashews, spices, and beer, and bring to a low boil. Keep it boiling, stirring frequently, until most of the liquid has evaoprated (about 30-40 minutes). About 10 minutes before it is ready, add the corn. Serve with rice and warm tortillas. If you're not from the planet Vega :-) serve with a side of nonfat yogurt. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. |
