Algerian Chili
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 30 Minutes
- Total Time
- 13 Hours 45 Minutes
- Yield
- 6 Servings
Tools You Will Need:
Large saucepan
2 large Pot with cover
Cup measure
¼ tsp. measure
1/8 tsp. measure
Tbsp. measure
Garlic press
2 large Pot with cover
Cup measure
¼ tsp. measure
1/8 tsp. measure
Tbsp. measure
Garlic press
Ingredients:
1 lb. Navy beans (or beans of your choice)
4 tbsp. virgin olive oil
1-½ small red chilli peppers, finely chopped (wear gloves!)
2 large heads of fresh garlic, minced
1/8 tsp. cayenne
1 heaping tbsp. paprika
1 tbsp. ground cumin
½ tsp, freshly ground pepper
2 bay leaves
6 oz. tomato paste
3 medium tomatoes, diced
8 C prepared low-sodium vegetable broth
¾ C flat leaf parsley, finely chopped
3 tbsp. fresh cilantro, coarsely chopped
4 tbsp. virgin olive oil
1-½ small red chilli peppers, finely chopped (wear gloves!)
2 large heads of fresh garlic, minced
1/8 tsp. cayenne
1 heaping tbsp. paprika
1 tbsp. ground cumin
½ tsp, freshly ground pepper
2 bay leaves
6 oz. tomato paste
3 medium tomatoes, diced
8 C prepared low-sodium vegetable broth
¾ C flat leaf parsley, finely chopped
3 tbsp. fresh cilantro, coarsely chopped
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1. Read directions on how to prepare and cook beans. Most beans need to be cleaned and soaked over night.
2. The next morning, prepare beans in one of the large pots according to package directions.
3. In the other large pot, saute onion until browned.
4. To the onions, add red chilies, paprika, garlic, and cumin.
5. Saute for 2-3 minutes, stirring constantly.
6. Mix in tomato paste, and stir constantly for 2 minutes.
7. Next, add tomatoes and 1 cup of the broth, and bring to a boil.
8. Next, add remaining 6 cups of broth, cooked beans, cayenne, bay leaves, and parsley and bring to a boil.
9. Lower heat, cover and simmer for 30 minutes.
10. After 30 minutes, remove bay leaves and stir in cilantro.
2. The next morning, prepare beans in one of the large pots according to package directions.
3. In the other large pot, saute onion until browned.
4. To the onions, add red chilies, paprika, garlic, and cumin.
5. Saute for 2-3 minutes, stirring constantly.
6. Mix in tomato paste, and stir constantly for 2 minutes.
7. Next, add tomatoes and 1 cup of the broth, and bring to a boil.
8. Next, add remaining 6 cups of broth, cooked beans, cayenne, bay leaves, and parsley and bring to a boil.
9. Lower heat, cover and simmer for 30 minutes.
10. After 30 minutes, remove bay leaves and stir in cilantro.
Best Served With:
http://www.amideastfeast.com/recipes/moroccan-bread/
See More: Meat Recipes Algerian Recipes
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