Smoky Chilli Beans - Annabel Langbein
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Cooking tools:
- Mortar and pestle
- Pot
- Colander
- Pan
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Mixing bowl
- Kettle
- Serving platter
- Spoon
Ingredients
- 2 cups dried kidney beans (4½-5 cups cooked beans)
- 4 dried ancho chillies
- 2 cups boiling hot water
- 3 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 cup extra-virgin olive oil
- 2 onions coarsely chopped
- 4 cloves garlic chopped
- 1 tbsp dried oregano
- 1 red chilli finely chopped
- 1.2 kg tomatoes chopped, or 3 x 400g cans crushed tomatoes, or tomato pulp
- 1 tsp sugar
- 1 tsp salt
- freshly ground black pepper
- 1/4 cup chopped coriander to garnish
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