.
INGREDIENTS:
.
1 can of red or
black beans (strain off the water)
2 can of water
3 strips of bacon
(cut into small pieces)
½ chicken
broth cube
1 Tablespoon of
powdered seasoning
3 cherry tomatoes
(without the skin and cut in half)
1 teaspoon of tomato
paste
½ teaspoon
of oregano (optional)
2 cloves of whole
garlic (crushed in a pilon with a pinch of salt)
½ green or
sweet red pepper (chopped or diced)
½ medium
sized onion (chopped or diced)
½ teaspoon
of salt
2 small pieces of
aullama or pumpkin
(somewhat smaller
than the palm of your hand)
2 coriander leaves
Salt and ground
pepper to taste
.
PREPARATION:
.
In a saucepan over
a low flame, add the strips of bacon or bacon pieces and cook for about
6 minutes (so the grease or fat can burn off). Increase the flame
so the bacon can crisp slightly.
.
Remove the bacon
and reserve aside for later.
.
In the same saucepan,
add the crushed garlic, salt, pepper, onion, chicken broth cube (which
you will break up to a powder with your fingers). Also add tomato
paste, powdered seasoning, oregano, coriander and aullama or pumpkin.
Over a low to medium flame, blend together for about 1 minute.
.
Add the beans and
2 cans of water. Cover the pot and cook over a low to medium flame
for about 20 minutes. Remove the pumpkin or aullama so it can be crushed
with a fork or other utensil. The pumpkin or aullama should be crushed
into a puree type of consistency.
.
Return the aullama
or pumpkin to the pot and cook for additional 18 minutes. Add the
bacon you have prepared earlier and serve over rice.
.
Please Click Here for More
Free Recipes
..
.
|
....
