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Texas Two Bean Tagine Rsc
ready, set, cook! reynolds wrap contest entry. an american fusion of a spicy moroccan tagine and a smokey texas chili. no need to buy a fancy tagine, reynolds wrap foil makes the perfect budget friendly substitute!
complex18 ingredients18 preparation steps
Ingredients
- ground beef
- onion
- plain breadcrumbs
- fresh cilantro
- egg
- garlic cloves
- ground chipotle chile pepper
- ground cinnamon
- ground black pepper
- salt
- canola oil
- onions
- smoked paprika
- beef broth
- diced tomatoes
- black beans
- pinto beans
- apple cider vinegar
Preparation
- 1line a baking sheet with reynolds wrap foil
- 2gently mix the meatball ingredients in a large bowl
- 3roll meat mixture into 1 1 / 2-inch meatballs and place on lined baking sheet
- 4set aside
- 5preheat oven to 350 degrees
- 6heat oil in heavy bottomed 12 inch skillet over medium heat
- 7add onions , cook until translucent , about 5 minutes
- 8add garlic , smoked paprika , and ground cinnamon , cook 2 minutes
- 9add broth and tomatoes with juice , bring to a simmer
- 10stir in black beans , pinto beans and apple cider vinegar
- 11carefully add meatballs to tagine
- 12gently submerge in liquid
- 13tear a large piece of reynolds wrap foil and form into a cone that fits just inside of the skillet
- 14cover with foil cone and place in oven
- 15bake until meatballs are cooked through , about 30 minutes
- 16gently stir in peaches with syrup and almonds , heat through
- 17add salt , pepper and more vinegar if necessary
- 18serve immediately over hot cooked rice