- bulb - 1 piece
- ginger root - 1 piece
- red pepper - 1 piece
- black beans - 840 Grams
- chilli powder - 1 piece
- paprika - 1 piece
- salt - 1 piece
- lemon juice - 1 piece
- flat cake - 1 piece
- garlic - 4 pieces
- chili pepper - 2 pieces
- tomatoes (in a can) - 1 piece
- olive oil - 1 piece
- cumin - 1 piece
- cumin powder - 1 piece
- oregano - 1 piece
- beer - 1 piece
- Cilantro - 1 Piece
- rice - 1 Piece
Ingredients First you need to prepare the ingredients. We chop the onion, garlic, chili and pepper. We put the pan on medium fire. Pour about 3 tablespoons of olive oil and sprinkle 2 teaspoons of cumin. When the seeds of cumin begin to hiss and crackle we move on to the next step. We throw the chopped onion into a saucepan and cook for 2 minutes. Next, add the garlic, chili pepper, red pepper and other vegetables that you need in the dish. Stir with medium heat for about 2 minutes. Add the beans, chopped tomato and spices (on a spoonful of cumin, powder of chili, pepper, half a spoon of oregano, half of the root of ginger and a teaspoon of salt). Add a little beer, about 3 ounces. Cover the pan with a lid and cook over medium heat for 15-17 minutes. Add a little more spices (to taste), remove the beans from the fire and squeeze a little lemon juice. We spread the dish on plates and decorate with leaves of coriander. Bon Appetit!
Servings: 4