|Topic Review (Newest First)|
|01-09-2017 11:36 PM|
Chacalaca for 4 people
2 cups of plain rice
1 red bell pepper
1 yellow bell pepper
100 g of coconut oil
350 g of white baked beans (with fluid)
2 TSP of curry powder
2 TSP of chili flakes
1 vegetable stock cube
Salt and pepper
5 cups of water
First, rinse and core the bell peppers, peel the carrots as well as the onions and dice all of them into bits as large as a finger.
Then pour the oil into a large pot so that it covers the entire bottom and heat it up. When this is the case, raise the temperature to a high level and put in the vegetable stock cube, dissolve it while stirring. Add the diced vegetables and the onions, reduce the temperature to a medium level and let them fry for 20 minutes while stirring constantly. Taste if the carrots are soft enough.
If you want to prepare some rice to go with it, you can do this in the mean time by pouring it along with the water as well as a pinch of salt into a pot. Bring it to a boil and take it off the heat once almost all of the water has been absorbed.
After these 20 minutes, add the baked beans with their fluid, as well as the curry powder and the chili flakes to the first pot.. After mixing this, reduce the temperature a little, then let it simmer for another 10 minutes while stirring regularly.
Taste your dish afterwards and if necessary, season it with some salt and pepper.
From my (French) book "Le tour du monde en 80 plats végétariens".
I am open to suggestions and feedback