cat lover
01-09-2007, 09:32 PM
1 pound dried black beans, picked over and rinsed
1 tbsp olive oil
1/4 cup mustard seeds
2 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, wiped clean, trimmed and sliced
8 oz tomatillos, husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cupsvegetable broth
1 6 oz can tomato paste
2 tbsp minced canned chipotle peppers in adobo sauce
1 1/4 cups grated Monterey Jack cheese
Soak black beans overnight in 2 quarts water. Drain beans, discarding soaking liquid. Combine olive oil, mustard seeds, chili powder, cumin and cardamom in a 6 quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally tillvegetables are juicy, 5 to 7 minutes. Uncover and stir often till the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles with sauce. Mix well. Place the beans in a 6 quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5 to 8 hours.
10 servings 1 cup each.
1 tbsp olive oil
1/4 cup mustard seeds
2 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, wiped clean, trimmed and sliced
8 oz tomatillos, husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cupsvegetable broth
1 6 oz can tomato paste
2 tbsp minced canned chipotle peppers in adobo sauce
1 1/4 cups grated Monterey Jack cheese
Soak black beans overnight in 2 quarts water. Drain beans, discarding soaking liquid. Combine olive oil, mustard seeds, chili powder, cumin and cardamom in a 6 quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally tillvegetables are juicy, 5 to 7 minutes. Uncover and stir often till the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles with sauce. Mix well. Place the beans in a 6 quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5 to 8 hours.
10 servings 1 cup each.