Recipe: Hot beans casserole
Soups with spices and aromatic herbs
July 25, 2008
If you want to keep your chili peppers variety pure, you need to isolate them. Otherwise the next year they may look different from the original plant.
I haven't chili plants from pure seeds, but my plants are quite similar to the original, except for the Mushroom Yellow.
 As its name suggests, these chili peppers should be yellow and should resemble a mushroom. As you can see, my pods are completely different.
We named this Mushroom Hybrid chili Hot Jim because it remembers Big Jim, but it's hotter.
We really enjoyed this surprise. These chilies taste like bell pepper, are fleshy, flavoury and hot.
Hot beans casserole
Ingredients
250g cooked or canned red beans
150g canned corn
1 big onion
1 red sweet pepper
2-3 red chili peppers (I used the Hot Jim)
1 clove garlic
1 sweet potato
1 sprig of fresh oreganon
1/2 glass of red wine
2 tbsp. coconut powder
1 tsp. coriander, grinded
2 tbsp. peanut oil
Directions
Cut the onion into thin slices. Put in a frying pan with peanut oil and cook until tender. Add the sweet pepper cut into strips, minced garlic and hot peppers, coconut powder and coriander.
Cook 10 minutes over low heat. Add the sweet potato cut into small cubes, drain and rinsed beans and corn.
Pour the red wine and let evaporate, then cook 10 minutes.
Serve hot.
 A similar recipe:
Nachos with beans and chili
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