About 2 cups pinto and black beans. I soaked them all day yesterday and over night. I drained and rinsed them well. Then I cooked them about an hour and a half, until they were soft with 1 tsp each curry, paprika, cumin, salt, sage, and oregano and 1/2 tsp cayenne. (HOT!!!), 3 smashed cloves of garlic and half an onion, quartered.

I added water and let it cook until the beans were almost dry.

Then added more water and some chopped celery and tomatoes.

I cooked that for about 4 more hours, stirring it a lot so it didn't stick and I kept adding water as it cooked down. Juicy is good.
One hour before dinner I added about a cup of finely chopped tomatoes, one finely chopped onion and about half a cup of chopped fresh parsley and some cubed seitan.
Done.

I served it with Irish Soda Bread and Seed cheese. Also a big salad. The chili was REALLY spicy. Next time I will not use as much cayenne, woo.
We also made these cute little chili rellenos from small sweet peppers.

I cut the end off of two, removed the membrane from the inside. The other two I split on one side and removed the membrane and seeds. The second way was easier but the first way would hold up better under adverse conditions. I filled them with seed cheese and dehydrated them for about 4 hours at 115F.
The boy stayed the night at his grandparents last night so we slept in, then juiced all morning. I made a green smoothie for the man. The around three, we had collard green wraps.

Contains red bell, zuke, cuke, red lettuce, green onion, seed cheese and lentil sprouts. MMM messy!

1 comment:
What a delicious post!
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