Cuban Black Bean Chilichili, ethnic, soups/stews 10 oz dry black beans 1 medium green pepper; chopped 1 medium onion; chopped 1 cup tomato; chopped 3/4 teaspoon cumin 1 teaspoon cayenne, salt, black pepper 2 teaspoon serrano peppers; chopped 2 tablespoon cilantro (dried); chopped 2 tablespoon malt vinegar 1 tablespoon tabasco sauce Cook beans until soft, about 2 hours. Drain off water. Coat bottom of large saucepan lightly with oil and saute onion and pepper until soft. Add tomatoes, spices and beans, then cover with water. Stir in cilantro, vinegar and hot sauce. Simmer for 1 1/2 hours. Serve over rice with sour cream and chopped green onion. |
