MOCK CHILE CON CARNE
This Mock Chile Con Carne recipe offers a hearty and satisfying vegetarian alternative to the classic dish. Kidney beans simmered with peppers, onions, and tomatoes create a rich, savory base, while the addition of rice thickens the stew. This comforting and flavorful meal is perfect for a weeknight dinner, offering a taste of history with a modern twist.
Ingredients
- 2 cups Kidney beans
- 1 quart Water
- 4 peppers Green peppers
- 1 small Red pepper
- 1 small Onion
- 1 pint Tomatoes
- 1 teaspoon Salt
- 1 tablespoon Butter
- 3 tablespoons Uncooked rice
Instructions
- 1Pick over and wash the kidney beans. Soak them in 1 quart of water overnight.
- 2The next morning, bring the beans to a boil in fresh water. Drain the beans, cover them with boiling water, and cook until tender, about 1 hour.
- 3Half an hour before the beans are to be served, melt the butter in a saucepan. Chop and add the green peppers, red pepper, and onion. Cook for 15 minutes.
- 4Add the tomatoes and salt to the saucepan with the vegetables. Cook for 15 minutes. Add the mixture to the beans along with the uncooked rice. Simmer until the mixture thickens, about 15 minutes.