I found this patent chili peppers in a local market and just couldn’t look away.
You know what they say about the female gender shopping more than their list, yeah, exactly what I did; because the carrots just seemed soo in love with the chili and ball peppers as I thought of the beans stirfry!
I really like spicy food, and trust black Cameroon pepper with this; but this time chili got me. So I made this spicy savory stirfry for dinner. It was absolutely delicious!
Here’s how to make yours:
INGREDIENTS 4 Servings
- Beans 2 cups
- Chilichopped 6
- Veggiesas desired
- Sea salt 1/2 tsp
- Onionschopped 2 big
- Olive oil 1/2 cup
- Garlic 1 clove
Parboil beans and rinse out; then boil the beans with 1 onion bulb and salt till edible soft.
In a sauce pan, sautee minced garlic and remaining onion for 2 minutes; add the chopped chilies and salt; continue to stir as they fry for another minute. Stir in the other diced vegetables to cook on low heat for 3 minutes.
Stir in the beans with 1/4 cup of water and leave it to cook on low heat for 10 minutes.
Turn off heat. Serve as desired.