Submitted by Mary Gospe
Inspired by Moosewood Cookbook by Mollie Katzen
- 1 lb dry chili, kidney or black beans (or 2 cans)
- 1/2 Teaspoon liquid smoke (optional)
- 1 medium yellow onion, diced
- 2-3 cloves garlic, pressed or minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2-3 carrots, diced
- 2-3 stalks of celery, diced
- 1 bag frozen organic corn kernels
- 1 small can diced mild chilies
- 1 ea. 14 1/2 oz can of diced tomatoes
- 3-4 Tablespoons chili powder
- 1 1/2 Teaspoon salt (more to taste)
- 1 Tablespoon ground cumin
- Freshly ground pepper
- Cayenne (optional)
- Handful of cilantro, chopped
- Rinse and soak the beans overnight or for at least four hours. Add the juice of 1/2 lemon and enough water to cover by an inch or so. The lemon will reduce the acidity in the beans but will not impact the flavor when you cook them.
- Drain the beans and add fresh water, covering by an inch. Bring to a boil and simmer, adding more water if needed. Cooking time will vary depending on the age and type of beans. Most likely 2-3 hours. Add some dried seaweed to the pot while cooking to make the beans easier to digest. Add the liquid smoke if desired for a smokey flavor. Remove from heat when done.
- Once the beans are done cooking, or if using canned beans, proceed with the following:
- Heat a large dutch oven or pot over medium high heat. Add 2-3 Tablespoons of EVOO and sauté the onion for a couple of minutes. Add the garlic followed by the peppers, carrots, and celery.
- Once the vegetables are starting to get tender, add the corn, tomatoes, chilies and spices. Cook for 10-15 more minutes.
- Add the beans and simmer on low another 20 minutes or so. Longer if you have time as the flavors will meld.
- Adjust the seasoning, adding more chili powder, salt, pepper, etc.
Serve topped with guacamole and cilantro.