1 cup Onions, grated
1 Garlic clove, minced
1 Shallot bulb, minced
3 large Scallions, minced
1 large Bell pepper, chopped
1 oz Olive or other salad oil
2 qt ;water
1 lb Kidney, pink or pinto beans, washed, sorted and soaked
1 large Bay leaf, crushed
1 tsp Miso paste
1 tsp Mild or hot curry
1 tsp Basil
1 tbsp Paprika
Chili powder to taste
Salt and pepper to taste
3 large Tomatoes, chopped, OR
1 can (15 oz) peeled tomatoes
1 can (15 oz) tomato sauce
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In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours. Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot.
Serves 6 From DEEANNE's recipe files
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