Difference between revisions of "Azteca"
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* 1 can (~2 cups) [[Corn|corn]] | * 1 can (~2 cups) [[Corn|corn]] | ||
| − | * 1 can (~2 cups) [[ | + | * 1 can (~2 cups) [[Kidney Bean|kidney beans]] |
| − | * 1 can (~2 cups) [[ | + | * 1 can (~2 cups) [[Black Bean|black beans]] |
* ½ [[Onion|onion]], finely minced | * ½ [[Onion|onion]], finely minced | ||
| − | * 4 cloves [[ | + | * 4 cloves [[garlic|garlic]], finely minced |
| − | * 6 dried [[ | + | * 6 dried [[Chile Pepper|chilis]] (''chili pequins''), chopped |
| − | * [[ | + | * [[Mustard Seed|mustard seed]], salt, and freshly ground black pepper, to taste |
== Procedure == | == Procedure == | ||
Revision as of 14:30, 10 May 2012
| Side dishes
This is from Bob Uhl’s recipe for Azteca found on his bachelor recipes site.
This is inspired — in the loosest sense; it is not at all historical — by the diet of the Aztecs, whence comes the name. It’s quite tasty and filling.
Ingredients
- 1 can (~2 cups) corn
- 1 can (~2 cups) kidney beans
- 1 can (~2 cups) black beans
- ½ onion, finely minced
- 4 cloves garlic, finely minced
- 6 dried chilis (chili pequins), chopped
- mustard seed, salt, and freshly ground black pepper, to taste
Procedure
Mix ingredients in pot; add three cans of water. Boil until done.
