 |
|
- --------------------------------
5 peppers (in this case, they were
1 big jalapeno, 2 cuban frying peppers, 1 hot hungarian,
1 long cheese pepper, and a little paprika)
1 cup dried black beans
1 cup dried pinto beans
1 cup dried kidney beans
2 onions (white and yellow?)
3 garlic cloves
tomatoes (3 big beefsteak or about 8 roma)
cumin, coriander, oregano, salt, pepper to taste
olive oil
Soak the beans overnight, then simmer until tender (1 to 2 hours)
I tend to add some seaweed while cooking
(dump in a bowl so you can use the bean pot for frying)
roast the cumin in a frying pan (optional, but valuable)
I used about 2 to 3 tsp
chop onions and garlic, saute in oil
chop peppers, saute with onion & garlic
add chopped tomatoes, cook a until soft
Add the beans, and some bean liquid
Add the spices and cook for another hour or so
It seems to be good stuff, though a bit too hot.
The black beans and tomatoes really help give it body.
This is probably the first vege chili I've made that was *better* than
the meat chilis I used to make when I ate it, though I've had some batches that
were almost as good. Serve with good bread and/or rice.
|
|
CHILI WITH FIVE KINDS OF PEPPERS