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BYRON BAY CHILLI & BEANS |
Great with a warm flour tortilla on a cool night
Ingredients
500g chicken breast, beef or pork
4 cups cooked borlotti beans
2 jars BYRON BAY CHILLI COMPANY SALSA PICANTE (med. or mild)
3 Tablespoons vegetable oil
3 large onions, finely chopped
2 red capsicum, diced
8 medium garlic cloves, finely minced
4 teaspoons dried oregano leaves
3 Tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoons cinnamon
1/2 cup chilli powder
3 cups chicken stock
salt and pepper to taste
1 jalapeno pepper, finely chopped (optional)
Procedure
Brown meat in a small amount of oil, cool and cut into 25mm pieces. In a large
pot, heat oil and saute onions, capsicum, jalapeno and garlic until soft, 3-5
minutes. Stir in herbs and spices. Add stock and salsa and simmer gently for 30
minutes. Add beans and meat and simmer for an additional 30 minutes until the
sauce is slightly thickened. Add salt to taste. Serve in bowls with garnishes
of sour cream, shredded cheese, chopped onion, additional salsa.
p.s. if you want it mild cut back on the chilli powder.
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