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1.5 lb. Dry red beans
1/2 cup extra virgin olive oil
2 medium onions, medium chopped
3 bay leaves
1 tsp ground cumin
2 tbl dried oregano
1 tbl salt (I omit this)
2 celery stalks, medium chopped
2 bell peppers, mediun chopped
1 poblano pepper (adjust to taste)
2 jalapeno peppers, medium chopped
4 cloves garlic, finely chopped though adjust depending upon how much garlic taste want
24 oz ground meat (I actually like ground buffalo or ostrich) or vegetarian sub.
2 med. tomatoes
8 oz. sun dried tomatoes (you can also find online some places that sell particular varieties of sundried tomatoes too) chopped small.
2-28 oz cans tomato sauce (I prefer the Muir Glen Organic Crushed Fire Roasted tomato sauce)
1/4 cup chili powder
1 tbl ground black pepper
1 qt. vegetable stock
1. Wash red beans, pick out inedibles, and soak in 1-inch of water. Soak until beans absorb water, about an hour (fresh beans should take an hour)
2. Heat olive oil in large pot over medium heat. Stir in the onion and season with bay leaves, cumin, oregano and salt. Cook and stir until onion is tender, then mix in the celery, all peppers and garlic. When vegetables are heated through, mix in the meat (or veg. sub). Sometimes depending upon the pot, I may make the meat separately. Reduce heat to low, cover pot and simmer for 5 mins.
3. Mix all tomato products into pot. Season with chili powder and black pepper. Stir in the beans and vegetable stock. Bring to a boil, reduce heat to low, and simmer for one hour with lid partially covering the pot. Finish cooking for hour with the lid off or until beans are tender.
Serves 6-8
Toppings: shredded cheddar cheese, sour cream or avocado are all great!
1/2 cup extra virgin olive oil
2 medium onions, medium chopped
3 bay leaves
1 tsp ground cumin
2 tbl dried oregano
1 tbl salt (I omit this)
2 celery stalks, medium chopped
2 bell peppers, mediun chopped
1 poblano pepper (adjust to taste)
2 jalapeno peppers, medium chopped
4 cloves garlic, finely chopped though adjust depending upon how much garlic taste want
24 oz ground meat (I actually like ground buffalo or ostrich) or vegetarian sub.
2 med. tomatoes
8 oz. sun dried tomatoes (you can also find online some places that sell particular varieties of sundried tomatoes too) chopped small.
2-28 oz cans tomato sauce (I prefer the Muir Glen Organic Crushed Fire Roasted tomato sauce)
1/4 cup chili powder
1 tbl ground black pepper
1 qt. vegetable stock
1. Wash red beans, pick out inedibles, and soak in 1-inch of water. Soak until beans absorb water, about an hour (fresh beans should take an hour)
2. Heat olive oil in large pot over medium heat. Stir in the onion and season with bay leaves, cumin, oregano and salt. Cook and stir until onion is tender, then mix in the celery, all peppers and garlic. When vegetables are heated through, mix in the meat (or veg. sub). Sometimes depending upon the pot, I may make the meat separately. Reduce heat to low, cover pot and simmer for 5 mins.
3. Mix all tomato products into pot. Season with chili powder and black pepper. Stir in the beans and vegetable stock. Bring to a boil, reduce heat to low, and simmer for one hour with lid partially covering the pot. Finish cooking for hour with the lid off or until beans are tender.
Serves 6-8
Toppings: shredded cheddar cheese, sour cream or avocado are all great!
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