Charro Beans with Guajillo and Cumin
Charro Beans with Guajillo and Cumin
ingredients
500 gr. Extra long grain rice Verde Valle®
200 gr. wheat germ
150 gr. carrots, sliced
200 gr. zucchini sliced
100 gr. peas, peeled
100 gr. mushrooms, filleted
250 ml. soybean sauce
6 scrambled eggs, chopped
1 red onion, filleted
5 garlic cloves, filleted
2 tablespoons vegetable oil
3 lemons juice
Chilli to taste
Salt and pepper
2 cups Peruvian beans, Verde Valle
½ onion
1 garlic clove
250 g chistorra sausage
1 chopped onion
4 chopped tomatoes
1 teaspoon ground cumin
4 cooked and blended guajillo chilies
Salt, to taste
Pepper, to taste
Olive oil, as needed
PREPARATION
- Rinse and clean the beans. In a pot with enough water, add salt, onion, and garlic. Bring to a boil and cook for about 40 minutes or until tender. Set aside.
- In a separate pot, heat a bit of olive oil and sauté the chistorra until browned. Add the chopped onion, tomato, cumin, and the guajillo chili paste. Stir well.
- Add the cooked beans with enough of their cooking liquid. Season with salt and pepper. Simmer over low heat for 15 minutes.
- Serve hot and enjoy.
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