Utensil:
5 Qt./4.7 L Roaster with Cover
7 Qt./6.6 L Roaster with Cover
Contributed By:
Isis Israel
Authorized Saladmaster® Dealer
Ingredients
2
tablespoons
chili powder
(30
mL)
2
tablespoons
ground cumin
(30
mL)
1
teaspoon
oregano
(5
mL)
1⁄4
teaspoon
cayenne pepper
(1.25
mL)
1
green pepper, chopped
1
spicy pepper, chopped (optional)
3
garlic cloves, chopped
141⁄2
ounces
diced tomatoes, un-drained
(411
g)
1
cup
water
(240
mL)
2
cups
dried beans (black, kidney or pinto beans)
(368
g)
Directions:
- Soak beans overnight in 6 cups of water. Drain water and cook beans in 5 Qt. Roaster for 45 minutes in water, making sure the water is 2-inches above the beans in the pan.
- In 7 Qt. Roaster, sauté onions and spices. Add peppers and garlic and sauté for 1 minute.
- Add tomatoes, water and beans. Bring to a simmer-boil and add corn.
- Reduce heat to low and simmer, covered, for 15 minutes.
- Add salt and pepper to taste. To serve, sprinkle with cilantro.
Directions
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