Spicy Chili Beans Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Dry red kidney beans,
5 cup: Water,
2: Yellow onions, chopped
1: Green papper, chopped
2 Stalks: celery, chopped
2 Cloves: garlic, crushed
1 cup: Low-sodium tomato sauce,
1 can: Stewed tom. low sod. 15 oz.,
4 tsp: Chili powder,
2 tsp: Ground cumin,
1/4 tsp: Crushed red pepper,
1/8 tsp: Cayenne,
Directions:
Canned beans cannot be used in this recipes; the cooking liquid from
the dry beans makes a rich, flavorful broth that forms the base for
the chili.
If you soak the beans overnight you can cut the cooking time in half.
Freeze any leftover chili for a fast meal later. Serve over brown rice
(make 3/4 cup per serving extra rice for tommorows breakfast).
Place the beans and water in a large pot. Bring to a boil, cover,
reduce heat, and simmer for 2 hours. Add the remaining ingredients
and cook an additional 2 hours. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994
Source from luhu.jp
the dry beans makes a rich, flavorful broth that forms the base for
the chili.
If you soak the beans overnight you can cut the cooking time in half.
Freeze any leftover chili for a fast meal later. Serve over brown rice
(make 3/4 cup per serving extra rice for tommorows breakfast).
Place the beans and water in a large pot. Bring to a boil, cover,
reduce heat, and simmer for 2 hours. Add the remaining ingredients
and cook an additional 2 hours. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994
Source from luhu.jp