Černý fazole a rajčatový chili
Podávejte tuto chuťovou příchuť s česnekem a kořením na rýži ochucenou kurkem na barevné a uspokojující jídlo.
Zdroj: Martha Stewart Living, říjen 1998
Podávání
Podávejte tuto chuťovou příchuť s česnekem a kořením na rýži ochucenou kurkem na barevné a uspokojující jídlo.
Zdroj: Martha Stewart Living, říjen 1998
Podávání
Ricardo
27.04.2023 @ 09:46
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“Serve this flavor with garlic and spices on rice flavored with turmeric for a colorful and satisfying meal. Source: Martha Stewart Living, October 1998 6 Serving Ingredients 1 3/4 cups dried black beans 3 large or 4 small dried guajillo chiles 2 tablespoons olive oil 2 medium onions, finely chopped 8 cloves garlic, ground 4 teaspoons ground cumin 1 3/4 cups Homemade chicken broth, or canned low-sodium chicken broth skimmed of fat 2 pounds assorted ripe tomatoes, cored and cut into 1-inch pieces 1/2 cup roughly chopped fresh basil leaves 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar Instructions 1. Soak black beans in 3 cups of water overnight. (Or place beans in a medium saucepan and cover with 2 inches of water.) Place a lid on the pan and bring to a boil, remove from heat and let sit for one hour.) Drain beans in a colander and set aside. 2. Set a small pan over high heat. Place chiles in the pan; toast on both sides until they darken and puff up, about 1 minute. Transfer the jelly to a small bowl and cover with 2/3 cup hot water. Let sit for 10 minutes. Cut the chiles in half and remove the seeds and stems. Transfer the meat along with the bag to the bowl of a food processor. Process until a powder forms. 3. Place a medium-high pan over medium heat. Add olive oil and let it heat up. Add onion, 3/4 ground garlic, and cumin. Cook until softened and lightly browned, about 15 minutes. Add chili puree and cook for another 2 minutes. Add stock and reserved black beans. Cook until the beans are tender, about 1 1/2 hours. If the beans are dry, add another 1/2 cup of hot water. 4. In a large bowl, mix together tomatoes, ground garlic, basil, salt, pepper, and vinegar. Let sit for 5 minutes. Stir tomato mixture into beans. Cover and cook for 1 minute longer. 5. Divide chili among 6 bowls. Top with