PORTIONS: 8
INGREDIENTS
1 lb. Pinto beans. Soak in water overnight
2 tbsp. vegetable oil
1 diced onion
2 garlic minced cloves
2 diced carrots
1 cup butternut squash
1 diced red pepper
1 diced green pepper
5 cups chicken broth or 5 cups of water with 1 cube of chicken base
with no MSG
½ tsp. cumin
2 tsp. salt to taste
¼ tsp. ground black pepper
1 bay leave
1 tsp. fresh chopped oregano
½ cup tomato sauce
DIRECTIONS
Drain the water from the beans.
In a pot, place the beans and chicken broth. Cover the pot and at low
flame cook beans until are soft.
In a deep pot, heat up the oil and fry the onions together with the
garlic.
Add the rest of the vegetables and spices. Cook for a few minutes until
the vegetables are sweating.
Incorporate the beans with the liquid, tomato sauce and cook for 20
minutes. Beans liquid should be a bit thick to be serving as a side dish.
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