Difference between revisions of "Yuca Chili"
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* pinch ground [[nutmeg]] | * pinch ground [[nutmeg]] | ||
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# Boil the yuca in the salted [[water]] for 25 minutes. | # Boil the yuca in the salted [[water]] for 25 minutes. | ||
# Drain and set aside. | # Drain and set aside. | ||
Latest revision as of 19:06, 26 June 2012
Ingredients
- 3½ pounds yuca (cassava), peeled and cubed salted water
- 2 tablespoons annatto oil combined with 1 tablespoon corn oil
- ¼ cup basic recaito (sofrito)
- 1 (16-ounce) can whole tomatoes, drained, seeded, and chopped
- 1¼ cups tomato purée
- 1 cup tomato sauce
- 2½ cups white navy beans, cooked
- 1½ teaspoons chili powder
- 2 teaspoons salt
- pinch ground nutmeg
Procedures
- Boil the yuca in the salted water for 25 minutes.
- Drain and set aside.
- Heat the oil in a large skillet and add the recaito, tomatoes, tomato purée, and tomato sauce.
- Cook the mixture for 5 minutes over medium-low heat.
- Add the beans, yuca, and seasonings.
- Cook for 10 more minutes.
