Kidney Bean and Eggplant Chili
12 ounces red kidney beans, soaked and drained
1 Place beans in a saucepan. Pour over cold water to cover. Place over a high heat. Bring to the boil and boil for 10 minutes. Reduce heat and simmer for 1 hour or until beans are tender. Drain. Cool.
1 eggplant, sliced
2 tablespoons olive oil
2 onions, chopped
1 red pepper or green pepper, chopped
1 clove garlic, crushed
2 teaspoons chilli powder
1 teaspoon ground cumin
14 ounces canned tomatoes, undrained and mashed
1/2 cup water
freshly ground black pepper
1/2 cup grated mature cheddar cheese
1 tablespoon chopped fresh parsley
2 Sprinkle eggplant slices with salt. Stand for 30 minutes. Rinse and pat dry on absorbent kitchen paper. Cut into cubes.
3 Heat oil in a saucepan over a medium heat. Add onions, red pepper and garlic. Cook, stirring, for 5 minutes or until onions are tender. Stir in chilli powder, coriander and cumin. Cook for 1 minute.
4 Add beans, tomatoes, water, eggplant and black pepper to taste. Bring to the boil, then reduce heat and simmer for 25-30 minutes or until eggplant is tender and mixture thickens. Sprinkle with cheddar cheese and parsley.
Cook's tip: While beans are usually soaked overnight and this is preferable there is a way to speed up the soaking process, if necessary. Place beans in a saucepan and cover with water. Bring to the boil and simmer for 5 minutes. Remove from heat and stand for 1 hour. Drain, rinse and use as required.
It doesn't say now much water to add. It doesn't have coriander in the ingredients list.
Antonio, Gainesville, FL
Chill out Antonio
Anonymous, Location not stated.
Just wanted to know what I should serve it up with?? tastes yummy
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