acarlson@hpdblpy.cup.hp.com (Amelia L. Carlson) (12/28/90)
This hearty vegetarian recipe freezes (and reheats in the microwave)
well. The recipe is a variation on one found in "The McDougall
Program".
SPICY CHILI BEANS
3 cups dry beans (I use a mixture of red kidney, black, anasazi, red lentils,
and some others, that my health store calls "Chili Carnavale")
5 cups water
3 onions, choppped (I use one large yellow, 1 med. white, and 1 med. red)
1 green pepper, chopped (any color pepper would be ok)
2 stalks celery, chopped
2 cloves garlic, chopped (more if you like it)
1 tomato, chopped
1 cup tomato sauce
1 15-16 ounce can stewed tomatoes (or add more chopped tomatoes)
4 tablespoons chili powder (more if you like it)
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper (more if you like it)
1/8 teaspoon cayenne (more if you like it)
Place the beans and water in a large pot. Bring to a boil, cover,
reduce heat, and simmer for 2 hours [ Start chopping now! ]. Add the
remaining ingredients and cook and additional 2 hours.
Notes: I use lots of spices and garlic to make it really hot and tasty.
When I did this in a crock pot, I just doubled the cooking time
for each part, and then let it simmer uncovered until it was
thick enough.
Once, I added oat bran near the end. It thickened it up, and
gave it almost a "meaty" texture (If you squinted real hard and
believe in the tooth fairy -- but isn't it that way with most
vegetarian food when you try to make it act non-veg? 8v) )
The McDougall book says to serve this over rice, but I serve it in a
bowl with a hunk of French bread. Enjoy!