VEGETARIAN CHILI BEAN - MEXICAN DELICACY ....AUTHENTICALLY PREPARED WITH KIDNEY BEANS AND BEEF, WHICH I SUBSTITUTE HERE WITH SOY GRANULES TO GIVE IT A MEATY TEXTURE . IT IS SPICY AND GOES VERY WELL WITH TORTILLAS OR NACHOS AND OF COURSE A GREAT FILLING FOR TACOS...COULD ALSO BE ACCOMPANIED WITH BUNS OR HAVE IT WITH SPAGHETTI OR RICE.....CHOICE IS YOURS :)
Ingredients :
Kidney beans - 1.5 cups (soaked over night)
Soy granules - 1.5 cups
Tomato paste - 1 cup
Tomato - 1/2 cup (chopped)
Onions - 1/2 cup (finely chopped)
Garlic - 2 Tbsp (finely chopped)
Red chili powder - 2 Tsp
Cumin powder - 1 Tsp
Jalapenos - 3 Tbsp (chopped)
Black pepper powder - 1/4 Tsp
Oil - 4 Tbsp
Salt - according to taste
Method :
Pressure cook the kidney beans with a little salt and 6 cups of water.
Drain the water out of the kidney beans but do not throw it, keep it aside.
Soak the soy granules in hot water for 10 minutes.
Squeeze out the water from soy granules.
Heat oil in a pot and add the chopped onions and garlic Saute until golden.
Add in the chopped tomatoes, saute for 2 minutes.
Add the tomato paste, cumin powder, jalapenos, pepper powder and red chili powder and cook until the oil separates.
Now add the soy granules and saute for 2 minutes.
Add the kidney beans and cook for another 2 minutes.
Add the stock of the kidney beans to this.
Stir and roughly mash the kidney beans a little.
Cook for 15 minutes on low flame.
Serve hot with either rice, spaghetti, buns, tortillas or tacos.
No comments:
Post a Comment