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Mexican Bean Pot's picture
  Salt 1 Teaspoon (Leveled) (For Crushing With Garlic)
  Dry red beans 12 Ounce, soaked overnight in 2 pints boiled water
  Onions 4 Ounce, chopped
  Carrots 4 Ounce, thinly sliced
  Tomatoes/1/2 pint tinned tomatoes 8 Ounce, skinned and sliced
  Garlic 2 Clove (10 gm), crushed with 1 level teaspoon salt
  Paprika 2 Teaspoon (Leveled)
  Vegetable oil 3 Tablespoon
  Marjoram 1 1⁄2 Teaspoon
  Fresh chili/1/2 level teaspoon chili powder 1 Inch, finely chopped
  Red pepper 4 Ounce, chopped
  Yeast extract 1 1⁄4 Teaspoon
  Chopped spring onion/Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

6) Serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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