Cuban Beer-Infused Black Beans recipe I was sold. We had beer in the house that I earmarked for the recipe, limes on the tree (most went into limeade), poblano chillis that bemused me, and a love of spicy bean stews.
Wikipedia to read that it is quite mild, with only an odd rogue spicy one. Finally I have met a chilli pepper I can love. Sadly it was just a passing phase of Coles and I haven't seen them again.
chilli non carne was the basis of every Mexican dish I made. Since then I have tried it in many ways - with cocoa, carob, dried apricots, bulgar wheat, hominy, silverbeet and of course a mole sauce. More recently I have used rapid refried beans in tacos and nachos because it is so quick. But it lacks the soupy comfort factor of a good chilli non carne.
tangy silverbeet and cheese. Leftover were a delight.
Previously on Green Gourmet Giraffe:
One year ago: Dolly's birthday cake
Two years ago: NCR Oranges history, trivia and a salad
Three years ago: Easey Cheesey Scones
Four years ago: Nutella Blondies
Five years ago: Sour Skon
Six years ago: Pumpkin soup and history
Seven years ago: Eight plus eight - recycling tags!
Cuban Beer-Infused Black Beans
Adapted from Meatless All Day via the taste space
1 tbsp rice bran oil (or other neutral oil)
1 small onion, chopped
2 baby carrots, peeled and diced
1 red capsicum, finely chopped
2 fresh poblano chilli peppers, diced
3 large garlic cloves, finely chopped or crushed
1/2 tsp ground cumin
4 tbsp tomato paste
1/3 cup beer
1 cup light coconut milk
1/4 cup water
2 x 400g tins (3 cups) black beans, rinsed and drained
3 tbsp fresh lime juice
2 tsp soy sauce
1 tsp stock powder
Fry onion and carrots in oil over medium heat for a few minutes while you chop the capsicum and chillis. Stir in capsicum and chillis and fry for about 5 to 10 minutes. The vegetables should be softening. Add the garlic and cumin and stir for about a minute. Stir in the tomato paste until it starts to brown. Deglaze with the beer for a minute or two. Add remaining ingredients. Simmer uncovered for 15 to 25 minutes until mixture has thickened and flavours meld.
On the Stereo:
Blue: Joni Mitchell
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes