| Cuisine: American | Type: Stew | Serves: |
|
Source:
|
|
|
Attributes:
|
Healthy, Vegetarian |
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
2 cups dried pinto beans 1 tbs. canola oil 2 large onions, finely chopped 2 carrots, finely chopped 2 stalks celery, finely chopped 6 cloves garlic minced 2 tsp. ground cumin 1 tsp. dried oregano 6 cups water 1 bay leaf 4 dried mild New Mexico chilis, stemmed and seeded 1 cup vegetable broth or low sodium chicken broth 1 28 oz can plum tomatoes, drained and chopped 1/2 cup pearl barley 1 tsp. salt 4 tsp. cider vinegar 1/2 tsp. sugar Freshly ground black pepper |
|
Instructions:
|
1. In a large pot, soak beans in cold water for at least 8 hours or overnight. (alternatively, cook bean in boiling water for 2 minutes. Cover and set aside for 1 hour). Drain and rinse beans. 2. In a Dutch oven, heat oil over medium heat. Add onions, carrots and celery; cook stirring occasionally, until softened, 5 to 10 minutes. Add garlic, cumin and oregano; cook stirring until fragrant, about 1 minute. 3. Add water, bay leaf and beans; bring to a simmer. Skim foam from surface. Cover and simmer over low heat, stirring occasionally, for 1 1/4 hours. 4. Meanwhile, in a heavy dry skillet over medium heat, lightly toast the chilies. Transfer to a plate and let cool; tear into several pieces. 5. In a small saucepan, bring broth to a simmer. Remove from heat and add chilies; cover and let soften, turning several times, for 30 minutes. Transfer chilies and broth to a blender or food processor and puree until smooth. 6. When the beans have simmered for 1-1/4 hours, add chili puree, tomatoes, barley and salt. Simmer, partially covered, stirring occasionally, until beans and barley are tender and chili has thickened, about 45 minutes more. 7. Remove bay leaf. Season chili with vinegar, sugar, pepper and salt. The chili will keep, covered in the refrigerator for up to 4 days or in the freezer for up to 2 months. |
|
Related recipes:
|
None |
2004-06-09