October 04, 2020

I like mexican food, and this stew is wonderful! On top of that, it’s very easy to prepare a large quantity in no time.

The day before, soak one cup of dry corn (I usually use corn for popcorn) and 2 cups of dry beans (typically red kidney beans).

Put the corn and beans in a pressure cooker and cook for 15 minutes.

In the meanwhile, water fry 1 chopped onion and 1 garlic head (minced or crushed). After 5-10’, add:

• 2 tins of diced tomatoes
• 1/2 cup of sliced green chili
• 3 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp provence herbs
• 1 tsp oregano
• 2 tsp salt
• 1 tsp turmeric

Let it simmer for 15’ until the tomato is cooked. Then mix with the corn and beans. Eat with brown rice, or like me: chapatis (interesting cultural mix!)