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olive oil weight Bacon onion garlic stalks celery carrots ground cumin all-spice fresh thyme red chili pepper beef tomatoes black beans salt butter
Viewed: 1 - Published at: 6 years agoIngredients
- 2 Tablespoons Olive Oil
- 6 ounces, weight Bacon, Chopped
- 1 Large Onion, Finely Chopped
- 3 cloves Garlic, Crushed
- 2 stalks Celery, Roughly Chopped
- 2 Carrots, Roughly Chopped
- 1 teaspoon Ground Cumin
- 1 pinch All Spice
- 2 Tablespoons Fresh Thyme Or Oregano
- 1 Red Chili Pepper, Chopped (seeds Removed If You Don't Like The Heat)
- 1 cup Beef Stock
- 14 ounces, weight Canned Plum Tomatoes
- 21 ounces, weight Canned Black Beans, Drained
- 1/2 teaspoons Sea Salt
- 1 Tablespoon Butter
Method
- Heat olive oil in a large saucepan over medium heat. Add bacon and cook until bacon begins to brown. Add onion, garlic, celery and carrots and cook until vegetables have softened, about 10 minutes. Add cumin, allspice, thyme/oregano and the chopped chili pepper and cook for a few more minutes.
- Pour in beef stock and canned tomatoes and bring to boil. Turn down the heat and let it cook on low heat for about 40 minutes. Add the cooked beans and let it simmer for another 10 minutes. Season to taste with sea salt and pepper.
- Remove from heat and mix in the butter. It gives the sauce a shine and some depth.
- Garnish with spring onion, chopped cilantro, sliced avocado and sour cream and serve with bread.
