World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

Algerian   -   Algerian Chili   adapted from North Africa by Kitty Morse

Description
Ingredients
  • 1 Pound Navy Beans
  • 1/4 Cup Olive Oil
  • 1 Large Onion -- finely chopped
  • 3 Small Red Chiles -- finely chopped
  • 15 Cloves Garlic -- finely chopped
  • 1 Tablespoon Paprika
  • 1/4 Teaspoon Pepper
  • 4 Teaspoons Cumin
  • 6 Ounces Tomato Paste
  • 2 Large Tomatoes -- finely chopped
  • 7 Cups Vegetable Broth
  • 2 Medium Bay Leaf
  • 1/8 Teaspoon Cayenne
  • 1/2 Cup Parsley -- finely chopped
  • 2 Teaspoons Salt
  • 2 Tablespoons Cilantro -- finely chopped
  • Red Wine Vinegar -- optional
Directions Cook beans as directed. In large soup pot, saute onion until well browned. Add chilies, garlic, paprika and cumin. Cook for 2 minutes. Add tomato paste and cook stirring until the mixture is thickens about 2 minutes. Stir in tomatoes and 1 cup broth. Bring to a boil. Add beans and remaining broth, bay leaves, cayenne, and parsley. Lower heat to medium, cover and simmer for 30 minutes. Discard bay leaves. Season with salt. Add cilantro and vinegar is desired.
Serves 6
Time to Make 0:00



Printer version   8 Votes - Yum: 1.75, Easiness: 1.25, Speed: 1.625, Overall: 1.54166 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org