Algerian Chili




Ingredients
  • 1 Pound Navy Beans
  • 1/4 Cup Olive Oil
  • 1 Large Onion -- finely chopped
  • 3 Small Red Chiles -- finely chopped
  • 15 Cloves Garlic -- finely chopped
  • 1 Tablespoon Paprika
  • 1/4 Teaspoon Pepper
  • 4 Teaspoons Cumin
  • 6 Ounces Tomato Paste
  • 2 Large Tomatoes -- finely chopped
  • 7 Cups Vegetable Broth
  • 2 Medium Bay Leaf
  • 1/8 Teaspoon Cayenne
  • 1/2 Cup Parsley -- finely chopped
  • 2 Teaspoons Salt
  • 2 Tablespoons Cilantro -- finely chopped
  • Red Wine Vinegar -- optional
DirectionsCook beans as directed. In large soup pot, saute onion until well browned. Add chilies, garlic, paprika and cumin. Cook for 2 minutes. Add tomato paste and cook stirring until the mixture is thickens about 2 minutes. Stir in tomatoes and 1 cup broth. Bring to a boil. Add beans and remaining broth, bay leaves, cayenne, and parsley. Lower heat to medium, cover and simmer for 30 minutes. Discard bay leaves. Season with salt. Add cilantro and vinegar is desired.
Serves6

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