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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Sourced from and slightly modified. Ingredients:
1 onion |
1 capsicum, red, finely diced |
2 garlic cloves, minced |
1 tablespoon olive oil |
3 (440 g) cans black beans, drained |
2 cups stock or 2 cups water |
1 1/2 teaspoons oregano |
1 jalapeno, chopped |
1 (440 g) can tomatoes, with liquid |
1/2 lime, squeezed for juice |
1/4 cup sherry wine |
2 tablespoons cilantro, fresh, chopped |
1/2 cup sour cream |
1/2 cup cheese, grated |
1/4 cup onion, fine dice |
1 cup rice, cooked |
1/2 cup salsa |
Directions:
1. Sauté onion; capsicum and garlic in oil until onion is translucent. Add beans, stock and oregano. Heat thoroughly.
2. In a food processor blend the jalapeño chilli, lime juice and tomato. Puree to finely mince the chili. Add to pan.
3. Simmer at least 1.5 hours. Cool slightly and then whiz in food processor in batches. Reheat
4. Remove from heat and add sherry and cilantro.
5. Garnishes: Rice, grated cheeses, diced onion, salsa, sour cream.
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