Wednesday, September 1, 2010

Recipe-Three bean chili

My mignons

I didn't have time to finish the Indian wedding story tonight so I will leave you with a recipe.  When I lived in India I was the chef of an American style grill restaurant.  Yes, yes, I know, I know, it is funny that a hotel company would open a restaurant like that in a country that is 75% vegetarians.  Because of the huge vegetarian population our menu was basically two menus in one.  One side non-vegetarian items and one side vegetarian items.
This dish is one of those vegetarian items and it is one of the few vegetarian dishes I can eat as a meal and not feel cheated because I didn't eat any meat.
Now if you want to add some meat to this dish it would work fine.  I always like some kind of pork with beans.  I would add some chopped up sausage or something.  Yum!!!

Enjoy and tune in later for the conclusion of the Indian wedding story.

Duration 1 ½ hours

Serves 6
Three bean chili


35 gr. Kidney beans (dry weight)
35 gr. Black eyed beans (dry weight)
35 gr. White broad beans (dry weight)
1/4 ea. Carrot, large, rough chop
1/2 ea. small White onion, large, rough chop
1/2ea. stalk Celery, large, rough chop
4 ea. Parsley stems
3 sprigs Thyme
1/2 lt. Canned peeled Italian potatoes
6 gr. Fresh thyme
15 gr. Chopped cilantro
30 gr. Garlic, minced
100 gr. White onion, ½”X1/2” dice
To taste Chili powder
To taste Cumin, ground
15 gr. Cayenne pepper
Couple drops Tabasco
To taste Salt
To taste Fresh cracked black pepper
To sauté Olive oil
Basic Preparation:
For the beans:
Soak the beans in 3 X the amount of water to beans one day prior.
Cook the beans with the ingredients listed until tender. DO NOT PUT SALT IN THE WATER.

How to tell if beans are cooked.
Take a few out of the water and break them in half. When they break does the texture look kind of smooth? If so, they are done. If the texture looks more like a broken rock, they need to cook more.
Also, taste a few beans to be sure if you think they are done.
Remember for this recipe you will be cooking the beans again so if they are slightly under cooked you can finish cooking them when you continue the preparation.

Drain the beans in a colander.
Keep aside until ready for use.
You may cook the beans up until a few days before use if necessary. If you do cook them ahead, place them in a container, wrap it with plastic wrap and refrigerate.

Heat a large bottomed pot over medium heat. Add oil to sauté.
Add the garlic, onions and jalapenos and sauté until translucent.
Add the paprika, cumin and chilli powder and sauté (careful not to burn the spices) for about 1 minute over medium heat stirring constantly.
Add the remaining ingredients and simmer for @ 1 hour.
Amount of cooked beans should be @ 200gr. Of each bean, however it won't hurt the recipe if there is more of one type of bean.  
Taste. Adjust seasoning as necessary.
Serve with bread and sour cream.

During the cooking process if for some reason the ingredients should start to burn, add a bit of water but not too much.  

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