untried new
Chili con Queso
Notes
The book notes that epazote is a traditional Mexican herb though it may require a specialty shop to find it.
Ingredients
2 cups red kidney beans, soaked, drained and rinsed
3 Tbl vegetable oil
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, crushed
1 fresh red chili, chopped
1 Tbl chili powder
1 tsp ground cumin
4 cups vegetable stock or water
1 tsp crushed dried epazote leaves, optional
freshly ground black pepper
salt
1 Tbl granulated sugar
4 oz cheese, cubed to serve
Preparation
Heat the oil and fry the onion, bell pepper, garlic and fresh chili for 5 minutes. Stir in chili powder, ground cumin and stir before adding stock or water, epazoe and a grinding of pepper. Cook for 50 minutes, addng more water if necessary.

When beans are tender, salt them to taste. Mash 1/4 of the mixture and return to pan. Add sugar and serve hot with cheese sprinkled on top. Serve with, e.g., long-grain rice.
Primary Category:
Main Dishes
Seconary Categories:
**New06
Chili
Vegetables
Mexican
Source:
Ingram, Christine, Roz Denny, and Ketherine Richmond. Vegetarian and Vegetable Cooking. Anness Publishing Ltd: Hermes House, 2002. 142, page 272.
William Pollock's Eat Happy