Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Olive oil
1 ea Onion, large chopped
1 ea Green pepper, med., chopped
1 ea Zucchini, thinly sliced
1 c Corn kernals
14 oz Tomatoes, canned plum w/juic
3 ts Tamari
2 ts Chili powder
1 t Cumin
1/2 ts Coriander
1/2 ts Oregano
1/4 ts Thyme
1 x Cayenne dash
2 1/2 c Kidney beans (1 c. raw)
1 x Green Chilis, as relish
1 x Cheese wedges, as side
1 x Onions chopped, as topping
Use cooked beans, or cook one cup of dry kidneys (or
pintos) beans in 3 cups
of water in a pressure cooker. Add a bay leaf or two,
some chili powder, cumin, a chopped onion, and perhaps
a green pepper to the water. Clean the dry beans and
cook about 30-40 minutes in a pressure cooker. Heat
the oil in very large skillet. When it is hot, add
the onion and saute
over moderately low heat until the onion is
translucent. Add the green pepper and saute until it
softens somewhat. Add the remaining ingredients,
including the beans, and simmer over very low heat for
15 minutes stirring occasionally. Serve on its own in
bowls garnished with a chili and cheese, or even
better over brown rice.
