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Ingredients
- Serves: 6
- 2 Tbsp vegetable oil
- 2 1/2 Cups chopped white onions
- 1 1/2 cups chopped red bell pepper
- 1/1 /4 cups chopped green bell pepper
- 1 28-ounce can diced tomatoes in juice
- 2 15-ounce cans kidney beans, rinsed, drained
- 2 8-ounce cans tomato sauce
- 1/2 cup mild-flavoured (light) molasses
- 1/2 cup bottled mesquite barbecue sauce
- 2 Tbsp freshly ground coffee beans
- 1 Tbsp hot pepper sauce
- 1 Tbsp chopped fresh oregano
- 1 tsp chopped fresh thyme
- 5 Tbsp chopped fresh basil
Details
Preparation
Step 1
Heat oil in heavy large pot over medium-high heat. Add onions and bell peppers. Sauté until tender, about 10 minutes. Add tomatoes with their juices and next 8 ingredients. Reduce heat to medium-low. Simmer uncovered until mixture thickens slightly and flavours blend, stirring often, about 30 minutes. Stir in 3 tablespoons basil. Season to taste with salt and pepper.
Transfer mixture to large bowl. Sprinkle with remaining 2 tablespoons basil and serve.
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