| |
Yam Chile
Ingredients:
1 40-oz can yams/sweet Potatoes
1 29-oz can tomato puree
1 To 2 cup dried beans (*)
1/4 c Melinda's Habanero
Barbecue Sauce
1 tb Dehydrated onion
1 ts Black Pepper
1 tb Chili powder
1/2 ts Cinnamon
Directions:
Cook up the beans normally (soak, boil, simmer).
Pour yams into pot, including liquid. Smash lightly. Add tomato
puree, stir through. Add spices, stir through. Add cooked beans,
stir through. Simmer for for a few minutes to mellow out.
(*) Beans: I keep a 'bean bucket' of mixed beans, usually including
pea beans, black-eyed peas, pinto beans, split peas, lentils,
navy beans, pinto beans; often including great northern beans,
roman beans, pink beans, chili beans, barley, and others. Whenever
there's room in the bucket I pour in a bag of something that seems
underrepresented.
|
