Planet Green
DCL
Ingredients:
1 cup each dried black beans, pinto beans and kidney beans soaked in hot water
2 tablespoon olive oil
1 cup chopped onions
2 tablespoon minced garlic
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon Mexican oregano
½ teaspoon paprika
1/8 teaspoon ground cinnamon
1 14.5-ounce can diced tomatoes
12 cups vegetable stock
½ teaspoon salt
3 turns freshly ground black pepper
1 lime juiced
1 medium jalapeno pepper, minced
Sour cream, for serving
Grated Cheddar, for serving
Method:
Drain and rinse the beans.
Heat the oil in a large skillet over high heat. Add the onions, and garlic.
Sauté, stirring occasionally, for 2 minutes. Add the cumin, coriander, chili powder, cayenne pepper, Mexican oregano, paprika and cinnamon. Saute until spices are toasted and aromatic.
Add the beans, tomatoes, and vegetable stock.
Bring to a boil, lower the heat, and simmer for 50 to 60 minutes, or until the beans are tender.
To Serve:
Stir in the salt, pepper, lime juice and jalapeno and simmer for about 5 minutes longer.
Remove from the heat.
Serve immediately with the sour cream and grated cheddar.
Store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat, stirring occasionally.
Yield: 2 quarts
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Healthy Me, Healthy You Episode of Emeril Green.
