Serves four with leftovers (usually enough for a lunch the next day).
Family recipe.
- 1 onion
- 3 cloves of garlic
- 1 red or orange pepper
- Salt and black pepper
- Cumin
- Corriander
- Oregano or mixed herbs
- Degghi Mirch powder or cayenne pepper
- Smoked paprika
- Chipotle tabasco sauce
- Picked jalapeno vinegar
- 1 can of chopped tomatoes
- Tomato puree
- 1 can of pinto beans
- 1 can of black beans
- Some fresh tomatoes
- Vegetable stock/bullion powder
- Chop the onion and mince the garlic, then fry on a medium heat. Add the chopped pepper and ground black pepper.
- After 10 minutes, add:
- 1/2 teaspoon of cumin
- 1 teaspoon of corrainder
- 1 teaspoon of oregano or mixed herbs
- 1/4 teaspoon of Degghi Mirch or cayenne pepper
- 1/4 teaspoon of smoked paprika
- Some chipotle tabasco sauce
- After a further 1 minute, add:
- The chopped tomatoes
- 1 dessert spoon of tomato puree
- The pinto beans
- The black beans
- The fresh tomatoes, chopped
- 1/2 teaspoon of vegetable stock powder
- A teensy splash of pickled jalapeno vinega
- Cook for a further 10-15 minutes, adding water if required.
- Season with salt, and serve.