Chili con Queso Unverified!

The book notes that epazote is a traditional Mexican herb though it may require a specialty shop to find it.


  • 2 cups red kidney beans, soaked, drained and rinsed
  • 3 Tbl vegetable oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, crushed
  • 1 fresh red chili, chopped
  • 1 Tbl chili powder
  • 1 tsp ground cumin
  • 4 cups vegetable stock or water
  • 1 tsp crushed dried epazote leaves, optional
  • freshly ground black pepper
  • salt
  • 1 Tbl granulated sugar
  • 4 oz cheese, cubed to serve


Heat the oil and fry the onion, bell pepper, garlic and fresh chili for 5 minutes. Stir in chili powder, ground cumin and stir before adding stock or water, epazoe and a grinding of pepper. Cook for 50 minutes, addng more water if necessary.

When beans are tender, salt them to taste. Mash 1/4 of the mixture and return to pan. Add sugar and serve hot with cheese sprinkled on top. Serve with, e.g., long-grain rice.