Bean Stew with Tequila Salsa |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This simple vegetarian dish is excellent with plenty of crusty bread to soak up the juices. This stew tastes even better the following day. Ingredients:
2 (13 ounce) cans cannellini beans |
1 (13 ounce) can chopped tomatoes |
8 cloves garlic, minced |
4 sprigs oregano, chopped or 3 teaspoons dried oregano |
1/2 cup olive oil |
1/2 small red bell pepper, seeded and finely diced |
1/2 small yellow bell pepper, seeded and finely diced |
1 small red chile, finely chopped |
1 tablespoon fresh cilantro, chopped |
1 tablespoon fresh parsley, chopped |
1 small orange, peeled and finely diced |
1 lime, peeled and finely diced |
1/4-1 teaspoon tabasco sauce or 1/4-1 teaspoon other hot pepper sauce, to taste |
2 tablespoons tequila |
Directions:
1. Drain and rinse beans; mash 1/4 of them.
2. Combine beans, tomatoes, garlic, oregano and oil in medium saucepan over medium low hear.
3. Cover and cook, stirring occasionally, until tomatoes and oil have boiled together and mixture is slightly thickened, 15-20 minutes Combine remaining ingredients in small bowl and mix well.
4. Serve warm beans topped with salsa.
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