|1.5 oz • Olive oil|
|8 oz • celery-diced|
|8 oz • Onion - diced|
|10 cl • Garlic chopped|
|2 oz • Jalepeno or green chile|
|4 tbsp • Chili powder|
|2 tbsp • Cumin|
|2 tbsp • Corriander|
|2 each • Bay leaf|
|5 qt • Chicken stock|
|1 lb • Tomato - canned-crushed|
|Salt as needed|
|Hot sauce as needed|
Heat the olive oil in a sauce pot over a medium heat.
Add the onions, celery, garlic and jalepenos. Cook over low heat until tender.
Add the chili powder, cumin, corriander and bay leaf. Stir to mix in with oil and vegetables. Add stock.
Drain the soaked beans and add. Cover and simmer until beans are tender. Add the tomatoes, cover and simmer for another 30 minutes or until the beans are completely tender. Adjust seasoning with salt and hot sauce.