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Categories:
black beans chick peas red kidney beans olive oil cummin whole wheat berries onions carrots e.g. mushrooms tomatoes garlic coarse ground corn meal
Viewed: 76 - Published at: 7 years agoIngredients
- 1/2 cup dried black beans
- 1/2 cup dried chick peas
- 1 cup red kidney beans
- 1/2 cup olive oil
- 1 tbsp cummin seed
- 1 tbsp fennel seed
- 1/2 cup whole wheat berries (or barley)
- 2 medium onions
- 2 medium carrots
- any other veggies you want to add - say, 1 cup Optional (e.g. mushrooms, parsnips, broccali, etc.)
- 2 cans tomatoes
- 1 packet El Paso Chili or Taco seasoning (Chili is spicier than Taco)
- 3 - 4 minced garlic cloves
- 1/2 cup coarse ground corn meal
Method
- soak beans in 2+l of water overnight.
- drain soaked beans and add to a medium sized pot add water to about 2 cm above the level of the beans and bring to a boil over high heat. reduce heat and simmer for an hour or so.
- meanwhile, dice the vegatables.
- heat the olive oil in a large frying pan over high heat and add the cumin, fennel and wheat berries.
- cook, stirring until aromatic.
- add diced vegatables and stir quickly to coat with the hot oil. reduce heat to medium and cook for a further 5 minutes.
- transfer the cooked beans (and fluid) and vegatable mixture to a slow cooked or large pot.
- Add and stir in the 2 cans of tomatoes, chili or taco seasoning, minced garlic and corn meal.
- If using slow cooker, cook on high until it has come to a rolling boil for an hour or so. On the stove, bring to a boil and then cook over medium heat for an hour or so.
- Optional serving additions include sour cream, shredded cheese, jalapenos, corn chips, corn bread, freshly grilled steak...
- Partners well with chocolate sin and lemon pudding
