Description
Saw my favorite in my kitchen a mixture of legumes. They were mostly different beans, but there are chickpeas across. And suddenly he remembered the TV series "Colombo," in which the famous Lieutenant often ate a dish called "Chile". And my favorite (and me too) loves spicy (yeah, right taftalogiya happened). So, I ordered it to this dish. I climbed in and there and found many options. Very interested in this. Personally, I liked!
Ingredients
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Beans
200 ml
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Eggplant
3 piece
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Red onion
2 piece
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Chili
2 piece
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Zira
0.5 tsp
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Coriander
0.5 tsp
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Garlic
5 tooth
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Tomatoes in own juice
400 g
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Salt
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Vegetable oil
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Black pepper
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Green onions
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Dill
Cooking
Soak the beans overnight in water. In the morning drain the water. Pour beans with cold water, bring to boil, cook for 10 minutes on melanom fire. Drain the water. Beans rinsed. Add fresh water. Do not add salt! Otherwise the beans will be hard. Again bring to a boil. To cook under a cover on melanom heat for 30-50 minutes depending on the varieties of beans. Salt to taste and cook another 10 minutes. Of course better not to mix different varieties of beans, because each variety is brewed different times, but I was "ready" compound, so some varieties are a little overcooked.
The original recipe had the eggplant cut into cubes, salt, squeeze and fry. But since it is winter and eggplants in the supermarkets at a bad price, I took pre-baked and frozen in the summer and autumn eggplants. In the evening I moved them from the freezer just the fridge and by morning they are thawed.
The eggplant I cut a relatively large cubes, has podalia was put aside for brining.
Onion cut into feathers
Garlic finely chop.
The recipe was suggested to clean the peppers from seeds, but I left them. So sharper. Pepper finely chop. Better to do it in gloves, which are then discarded. If you slaughter his unarmed hands, before washing hands need to pre-grease with vegetable oil. Astoria substance in the pepper does not dissolve in water, but well soluble in fats and alcohol.
Coriander, cumin and pepper grind in a mortar. To be honest, at first (when I tried a fresh chili) I thought coriander and cumin too much, but when Chile is a bit steep, this strongly pronounced spicy taste disappeared.
Once on the occasion bought tomatoes in their own juice. Usually these cans are very expensive, and then got to 10 UAH. (40 RUB.). It was a sin not to buy!
Onions fry in vegetable oil until zolotisty, add the garlic, fry for another 1 minute.
Add Chile. Fry for another minute.
Add tomatoes and spices. If tomatoes in own juice, you can add 2-3 pre-released from the skins and fried tomatoes. In an extreme case, 50-70 grams. razbavlenii water tomato paste. A little protrusive together.
Add beans and eggplant.
Stir and simmer under a cover on slow heat for 20 minutes.
Before serving, season with chopped green onion and dill. Serve hot. Cold chili some fresh. Bon appetit!
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