
It's a long list of ingredients, but don't be deterred because they are all common and it comes together incredibly easily....
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Cashew Chili
adapted from The Cabbagetown Café Cookbook
ingredients:
1-1/2 cups uncooked pinto or kidney beans, cleaned and rinsed
6 cups water
2 bay leaves
2 tablespoons light vegetable oil
2 onions, chopped
4 cloves of garlic, peeled and minced
2 green peppers, chopped, 2 celery stalks, chopped
1 tablespoon butter
2 tablespoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon dried or finely chopped fresh oregano
1/2 teaspoon dried basil
1/2 teaspoon dries dill weed
1/2 teaspoon freshly ground black pepper
2 teaspoons salt
1 quart canned tomatoes
3/4 cup cashews
2 teaspoons red wine vinegar
method:
1- Put the beans, water, and bay leaves into a medium pot. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally to prevent sticking. Cook until the beans are tender, about 90 minutes.
2- In a soup pot, heat the oil. Add the onions and garlic and sauté about 2 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, 8-10 minutes.
3- Melt in the butter, then add the spices, herbs, pepper and salt. Sauté for 1-2 minutes stirring frequently so nothing burns.
4- Add the tomatoes with their juice to the mixture, and crush the tomatoes with the back of a wooden spoon. Simmer for 10 minutes, then remove from the heat until the beans are ready.
5- Toast the cashews in a 350* oven for about 10 minutes, or until slightly browned. Be careful not to burn them.
6- Add the cooked beans, liquid and all, to the vegetable mixture. Add the 1/2 cup of the toasted cashews and the vinegar. Simmer for 30 minutes to blend the flavors. Taste and adjust the seasonings. Serve hot, with remaining 1/4 cup of cashews for sprinkling on top with grated sharp cheddar cheese if desired.
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6 comments:
For a scratch cornbread that's nearly as easy as instant, try this incredibly simple recipe. So good!
Thanks for sharing...looks delish. Then we can all have that made-from-scratch smugness!
And that's what it's all about! Well, that and having it smothered with butter and honey. Yum!
Let me break up this sibling lovelry with an important announcement about TJ cornbread: myK substitutes buttermilk for some or all of the oil in the recipe and it turns out healthier and better-tasting.
Nice add Alan...I'll be doing that next time. Let's see...fatty dairy product or oil. Is there any decision to be made?!
Ha. Well I hope you enjoy eating the tortured flesh of animals who've lived miserable lives. I kid. But not really. This looks delicious, surprised yet thrilled you enjoyed it.
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