- Rinse the beans with cold water and then cover them 3 times their volume with water and allow them to soak 12 hours.
- Drain the beans and place them in a saucepan. Cover them with water then bring to a boil and simmer for 15 to 20 min depending on the size of the beans. Think about watering water regularly, beans should not emerge. Beans should not be completely cooked at this stage, they must be still hard.
- Meanwhile cut the carrots into rings, chop the onions and garlic, mince the pepper.
- In a skillet, pour a little oil and caramelize the carrots, add the onions, garlic, pepper and cook for 5 min.
- In a second pan, brown the beef then add the vegetables, the tomato puree and the drained beans. Salt, pepper, add the cumin, then season for your taste with the chili powder and simmer for another 5 minutes. Advice: Chile must look "too liquid" at this stage, like a thick soup, this is normal. Add tomato puree if it seems too thick.
- Meanwhile, wash the jars with very hot water, let them dry in the open air and boast the rings.
- Divide the preparation in the terrines Le Parfait Super up to 2 cm the edge. Close and proceed immediately to heat treatment for 2:30 to 100 ° C.
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2 comments
Recette parfaite. On se régale
Je pense que cette recette n’a pas été testé par l’éditeur/trice. Il est certain qu’il manque des ingrédients. Le Chili est trop sec, pas assez de sauce. J’ai dû vider mes bocaux, les laver,changer les joints, refaire la sauce et re-steriliser. Du temps et de l’argent perdu !