Vegan | Gluten-Free | Grain-Free | Sugar-Free | Dairy-Free
When hearing Chili Sin/Con Carne, most people probably think of Mexican Food. Interestingly, I’ve recently read that it actually isn’t truly Mexican. What I came to realize is that food is really transnational. Although national dishes exist, they change over time as people migrate to other places and bring their knowledge and practices related to food with them.
So for example if you think about a dish that gives you this feeling of home, what kind of dish would it be? Would be something that is presumed to belong stereotypically to your culture or not?
We think food can show us culture, but shouldn’t be constricted to that as it can also show the interconnection of humankind. 😊
Ingredients (for 6 people)
- 2 onions
- 500g kidney beans
- 3 cloves garlic
- Oil
- 1 tsp of smoked paprika, paprika, salt, pepper, coriander, cumin, chili
- 1 tsp Rosemary, oregano
- 1 can tomato sauce or 800g fresh tomatoes
- 150g Corn
- Some Carrots
- 1-2 Bell pepper (optional)
- 1-2 zucchini (optional)
Instructions
- If you use dried red kidney beans, soak them overnight and then cook them in water (without salt, as this slows down the cooking process!!). After 30-45 minutes they should be kind of soft. Remember that they should be cooked, but also will be cooked some more time with the rest of the ingredients, so if they are still a tiny bit crunchy that is okay.
- Cut the vegetables (onion, carrot, bell pepper, tomatoes…) into small cubes.
- Fry onion with spices in oil in a big pot. Add the garlic and the other vegetables except tomatoes. Fry everything until they are precooked and nicely fried.
- Add the tomatoes and let them cook until they dissolve into a sauce or use tomato sauce instead.
- Add the precooked red kidney beans and the corn, let cook for some more time (this dish is best the longer it cooks 😉).
- When you feel ready you just serve a bowl and enjoy.
In the pictures I put a little bit of homemade piri piri (chili oil) on top to give it an extra spicy fire.
Bom appetite!
Much Love, the Avidanja community