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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Unbelieveably easy, quick, healthy-and really good. From 20 Minutes to Dinner by Bryanna Clark Grogan (The Book Publishing Co., 1997). Serves six as a main course with rice and salad, or more as a side. Ingredients:
2 cups tomatoes, peeled, seeded and diced |
1/2 cup vegetable broth |
1 green pepper, peeled, seeded and diced |
3 tablespoons unsweetened chocolate (or cocoa powder) |
3 tablespoons sesame seeds, roasted |
2 tablespoons masa harina (mexican corn tortilla flour) |
2 tablespoons raisins |
1 1/2 tablespoons dried ancho chile powder (or your preference) |
3 garlic cloves, peeled |
1 teaspoon coarse salt |
1 teaspoon honey |
1/2 teaspoon ground aniseed |
1/4 teaspoon ground coriander |
1/8 teaspoon cinnamon |
1/8 teaspoon pepper |
1/8 teaspoon ground cloves |
1/8 teaspoon allspice |
1 1/2 cups vegetable broth |
4 1/2 cups pinto beans, cooked and drained |
Directions:
1. In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
2. Blend until very smooth.
3. Add the remaining broth and blend again.
4. Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.
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