The Irish Times - Friday - The Ticket - - FILM -

Pre-heat oil in large heavy pot over medium-high heat. Add onions, pep­pers and gar­lic; sauté un­til for about 10 min­utes. Add the chilli pow­der, oregano, cumin and cayenne; stir for an­other 2 min­utes. Mix in beans, stock, jalapenos, toma­toes and tomato paste. Bring it up to the boil, stir­ring oc­ca­sion­ally. Re­duce heat to medium-low and sim­mer un­til flavours blend and chilli thick­ens. It should take about 15 mins. La­dle chilli into bowls with rice and a heaped ta­ble­spoon of the sour cream mix on top.

Ja­son Byrne plays Vicar St, Dublin, on May 2nd and 9th

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