Time: 8 hours 10 minutes
Complexity: easily
Servings: 8

Beans stewed with chili seasoning - a detailed recipe.

Ingredients:

• 500 g dry kidney beans, pinto beans, or a mixture of both (1 and 1/3 cups)
• 1 can (800 g) of canned fried pureed tomatoes
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 3 tbsp. molasses
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 teaspoon dried oregano

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Kidney beans, pinto beans, tomatoes, onions, garlic, cumin, chili seasoning, oregano, syrup

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Preparation:

Step 1
• In a large bowl, cover the beans with cold water to a depth of 4 cm. Soak for at least 6 hours or overnight. Drain and rinse.
Step 2
• In a 5.5-quart slow cooker, add the beans, onion, tomatoes, garlic, molasses, cumin, chili powder, oregano, and 3 cups of water. Cover and simmer over low heat until the beans are tender, about 8 hours.
  
  Open and season with salt and pepper.

Votes: 2