28 April 2010

Pinto bean chilli

Serves 4

1 cup pinto beans, soaked overnight
2 cloves of garlic, crushed and diced
4-5 whole peppercorns
1 can crushed fire-roasted tomatoes
1 1/2 cup of diced red onion
1 tsp cumin seeds
2 sliced thai chillies or green finger peppers
juice of 1/2 a lime
1 1/2 tbsp all purpose flour
Salt to taste
  1. Pressure cook pinto beans, 1 tsp of salt and peppercorns in 4 cups of water for 20 mins. Cook until beans are easily mashable with a wooden spoon.
  2. While the beans are cooking, heat a tbsp of olive oil in another pot. Add onion, garlic and cumin seeds. Cook over medium heat until onions are evenly browned.
  3. Add tomatoes, salt and chillies. Cook until half of the tomato juice has been cooked off. While cooking, keep crushing tomatoes with a wooden spoon.
  4. Add cooked the contents of the pressure cooker into this onion-tomato mix. Simmer for 5 mins.
  5. In a small cup, combine flour with 4 tbsps of the liquid from the pot. Make sure there are no lumps.
  6. Add the flour paste and lime juice to the soup. Simmer for another 15 mins until the soup has thickened into a more sauce like consistency and the flour is completely cooked.
  7. Garnish with fresh coriander leaves. As you can see I didn't bother to garnish or take a better picture before I dove right in :)

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