Mexican Bean Pot Recipe
Ingredients
| 12 oz. dry red beans, soaked overnight in 2 pints boiled water | ||
| Onions | 4 Ounce, chopped | |
| Carrots | 4 Ounce, thinly sliced | |
| 8 oz. tomatoes, skinned and sliced or 1/2 pint tinned tomatoes | ||
| 1 or 2 cloves garlic, crushed with 1 level teaspoon salt | ||
| Paprika | 2 Teaspoon (Leveled) | |
| Vegetable oil | 3 Tablespoon | |
| Marjoram | 1 1/2 Teaspoon | |
| Chilli | 1 inch, finely chopped | |
| Pepper red | 4 Ounce, chopped | |
| Yeast extract | ||
| Chopped parsley or spring onion | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a pressure cooker, cover and bring soaked beans with the liquid, onions, carrots, tomatoes, cloves garlic, paprika, vegetable oil and marjoram to a boil and then cook for 20-25 minutes under pressure.
2) Remove the lid after reducing the pressure and then again allow the mixture to come to a boil.
3) Stir in chilli and red pepper and uncover and simmer for 10 minutes until the liquid is reduced.
4) Mix in yeast extract and seasonings.
5) Into a casserole or serving dish, arrange the mixture and then use parsley or spring onion to garnish.
SERVING
6) Serve hot.
1) In a pressure cooker, cover and bring soaked beans with the liquid, onions, carrots, tomatoes, cloves garlic, paprika, vegetable oil and marjoram to a boil and then cook for 20-25 minutes under pressure.
2) Remove the lid after reducing the pressure and then again allow the mixture to come to a boil.
3) Stir in chilli and red pepper and uncover and simmer for 10 minutes until the liquid is reduced.
4) Mix in yeast extract and seasonings.
5) Into a casserole or serving dish, arrange the mixture and then use parsley or spring onion to garnish.
SERVING
6) Serve hot.
Chef
