Chilli con Queso
- 113 g dried red kidney beans (1 cup)
- 1.5 T vegetable oil
- 1/2 c chopped onion
- 1/2 chopped red bell pepper
- 1 cloves minced garlic
- 1/2 fresh chili pepper
- 1 t chili powder (to taste)
- 1 t ground cumin
- 500 mL vegetable broth (2 cups)
- 1/2 t crushed epazote leaves (dried, optional)
- freshly ground black pepper (to taste)
- Salt (Sea) (to taste)
- 60 g shredded cheese (to serve)
- cooked rice (to serve)
Place beans in a bowl; cover with water by about 2". Leave to soak overnight (on the counter is fine).
Drain and rinse the beans. In a large saucepan, heat the oil and gently fry the onion, bell pepper, garlic, and fresh chili for about 5 minutes.
Stir in the chili powder and cumin; cook for another minute, then add the beans, broth, epazote (if using), and a grinding of pepper. Don't add salt at this stage.
Boil for 10 minutes, cover and turn down to a gentle simmer. Cook for about 4 hours, checking the water level and adding extra if necessary.
When the beans are tender, season them well with salt. Remove about a quarter of the mixture and mash to a pulp or pass through a food processor.
Return the puree to the pan and stir well. Serve hot with the cheese sprinkled on top. Great with plain long grain rice.
SJ Note 18 May 2011: Very tasty! The flavor combination is excellent. Needed much longer cooking time, so I've adjusted that here. We forgot to add the sugar (it called for 1/2T), and found the flavor quite excellent, so I've cut it out, I don't think it needs it. We used Red Leicester cheese, as it's one of our favorites and happens to be vegetarian. Definitely a keeper!