Breitenbush Back Bean Chile
by Irene Vlach
Ingredients
- 6 cloves ail, minced
- 2 red onions, chopped
- 2 poivrons, chopped
- 2 limette, juice and zest
- 2 tsp cumin
- 2 tsp chili powder
- 3 tsp sel
- 3 tsp poivre
- 4 tsp basilique
- 3 tsp origan
- cayenne
- 4 cups haricots noirs
- 1 1/3 cup green chilies
- 1 cup puree tomates
- 2 cups mais
- 1 can pelati, diced
- 4 tbsp cilantro
Instructions
Cook the beans in 12-14 cups water til tender. Saute in olive oil in heavy skilllet the other
ingredients to
Add saute to beans and cook a bit to meld flavors. Add chilies, tomatoe puee, tomatoes, corn. Simmer all over low heat for 20-30 m0ore minutes. Add fresh cilanto. Serve with corn bread!
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