Spicy Chili Beans Recipe




Spicy Chili Beans Ingredients

2 cup dry red kidney beans
5 cup water
2 yellow onions, chopped
1 green papper, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
1 cup low-sodium tomato sauce
1 can stewed tom. low sod. 15 oz.
4 tsp chili powder
2 tsp ground cumin
1/4 tsp crushed red pepper
1/8 tsp cayenne

A Recipe for
Spicy Chili Beans

 

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This is a recipe for Spicy Chili Beans from the recipe cookbook of Recipes-to-go (Bean)


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Spicy Chili Beans recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)



Spicy Chili Beans

Hungry men think the cook lazy.

Anonymous






Spicy Chili Beans Directions

Canned beans cannot be used in this recipes; the cooking liquid from
the dry beans makes a rich, flavorful broth that forms the base for
the chili.
If you soak the beans overnight you can cut the cooking time in half.
Freeze any leftover chili for a fast meal later. Serve over brown rice
(make 3/4 cup per serving extra rice for tommorows breakfast).

Place the beans and water in a large pot. Bring to a boil, cover,
reduce heat, and simmer for 2 hours. Add the remaining ingredients
and cook an additional 2 hours. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

Serves: 4

 

 

 

 

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Spicy Chili Beans Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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