Ingredients
- 1 - 1 1/2 c. kidney beans
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1 lb. ground beef
- Black pepper
- 6 - 10 green cardamom pods
- 2 sticks cinnamon
- 10 - 12 cloves
- 1 T cumin seeds
- 3 (14.5 oz) cans diced tomatoes
- 1 (8 oz) can chipotle peppers in adobo
- 1 green bell pepper
- 1 T cayenne (optional)
Directions
- Soak the beans in plenty of water overnight
- Sauté the onion and garlic in extra virgin olive oil for a couple minutes, then add the beef and a couple good rounds of freshly ground black pepper, cook through
- Strain the grease from the beef mixture
- In a small sauté pan, dry roast the cardamom, cinnamon, cloves and cumin seeds until fragrant (only a minute or two)
- In a large pot on medium-high, mix the rinsed beans, beef mixture, spices, tomatoes, chilies, bell pepper and a couple cans worth of water
- When the pot has reached a good boil, reduce the heat to simmer and let cook for two hours, occasionally stirring and adjusting seasoning and water levels as necessary
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