8 large garlic cloves, chopped
2 14 1/2-ounce cans Mexican-sytle stewed tomatoes
1 15-ounce can black beans, well drained
1 15-ounce can kidney beans, well drained
1 15-ounce can garbanzo beans (chick-peas), well drained
1 10-ounce package frozen large lima beans, thawed
3 tablespoons chili powder
1 tablespoon ground cumin
Cayenne pepper
1 teaspoon (or more) red wine vinegar
Heat oil in heavy large saucepan over medium heat. Add garlic and sauté
until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer.
Cover, reduce heat to low and simmer until flavors are blended and lima
beans are tender, about 30 minutes. Season to taste with salt, pepper and
cayenne. Add vinegar to taste. (Can be prepared 2 days ahead. Cover and
refrigerate. Reheat chili gently before serving.)
Great served with all the usual toppings: chopped red or green onions,
chopped cilantro (coriander leaves), shredded cheddar cheese, sour cream.
Beef And Bean Chili
3 tablespoons vegetable oil
2 large onions, chopped
2 green bell peppers, chopped
3 garlic cloves, minced
1 pound beef stew meat, cut into 1-inch cubes
2 pounds boneless pork butt or boneless country-style spareribs, cut into
1-inch cubes
1 28-ounce can whole tomatoes, chopped, liquid reserved
1/3 cup chili powder
1 to 2 large jalapeño, chopped
2 tablespoons ground cumin
1 16-ounce can black beans, drained
1/2 cup dry red wine
grated cheddar cheese
chopped fresh cilantro (coriander leaves)
chopped red onions
sour cream
Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell
peppers and garlic and sauté until tender, about 14 minutes. Transfer
mixture to plate, using slotted spoon. Add beef and pork to Dutch oven
and cook over medium-high heat until no longer pink, stirring occasionally,
about 10 minutes. Return onion mixture to Dutch oven. Add tomatoes with
liquid, chili powder, jalapeños and cumin. Season with salt and
pepper. Cover Dutch oven and simmer until beef and pork are almost tender,
stirring occasionally, about 1 hour.
Add black beans and red wine to chili. Simmer uncovered until beef and
pork are tender and chili thickens, about 30 minutes. Adjust seasoning.
Ladle into bowls. Serve with cheese, cilantro, red onions and sour cream.
Sauté beef and 2 cups chopped onions in large Dutch oven over high
heat until beef is cooked through, stirring often and breaking up beef
with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder
and chipotle chilies; sauté 3 minutes. Mix in 2 1/2 cups water and
1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1
1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season
with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to
simmer before continuing.)
Mix remaining 1/2 cup cilantro into chili.
Serve with cheese, sour cream and additional chopped onion.
Cowboy Beans
1 pound dried pinto beans
1 1-pound fully cooked center-cut ham slice, cut into 1/2-inch cubes
1 1/4-pound piece salt pork, rind scored in crisscross pattern (optional)
1 large onion, chopped
6 tablespoons chili powder
2 garlic cloves, minced
1 jalapeño chili, minced
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 bay leaf
Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches.
Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain.
Return beans to Dutch oven. Add enough water to cover by 2 inches. Add
all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer
until beans are tender and liquid thickens, stirring frequently, about
3 hours.
Discard salt pork and bay leaf. Season beans with salt and pepper. (Can
be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
serving.) Serve with sour cream and chopped cilantro (coriander leaves).
Garlic Beef Stew
12 large garlic cloves, unpeeled
1 tablespoon butter, melted
4 tablespoons (1/2 stick) butter
1 pound beef tenderloin, cut into 1-inch pieces
2 tablespoons all purpose flour
2 large parsnips, peeled, chopped
2 carrots, peeled, chopped
1 large potato, peeled, chopped
1 rutabaga, peeled, chopped
1 14 1/2-ounce can beef broth
1 cup dry red wine
1 tablespoon dried thyme, crumbled
2 teaspoons dried rubbed sage
Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter
on small baking sheet. Bake until garlic is tender and beginning to brown,
about 15 minutes. Cool garlic 5 minutes. Peel and set aside.
Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with
salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté
until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables,
broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat
to medium-low. Cover; simmer until vegetables are tender, about 25 minutes.
Return beef and any juices to pot. Mix remaining 1 tablespoon butter and
1 tablespoon flour in small bowl. Whisk flour paste into stew. Simmer uncovered
until sauce thickens, about 2 minutes. Season with salt and pepper and
serve.
Lamb Stew
1 tablespoon corn oil
1 cup chopped onion
6 large garlic cloves, chopped
3 dried ancho chilis, stemmed, seeded, torn into small pieces
2 dried new mexico chilis, stemmed, seeded, torn into small pieces
2 plum tomatoes, seeded, chopped
2 cups chicken broth
2 teaspoons dried oregano, crumbled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 pound lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch
pieces
1 14 1/2-ounce can low-salt kidney beans, drained
Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add onion
and garlic and sauté until just translucent, about 3 minutes. Add
both chilis, tomatoes, broth, oregano, cumin and allspice. Bring mixture
to boil. Cover pan and simmer until chilis are tender, approximately 30
minutes.
Position rack in center of oven and preheat to 325°F. Puree sauce in
batches in blender. Return sauce to same pan. Add lamb. Cover and bake
until lamb is almost tender, about 50 minutes. Uncover pan and simmer chili
over medium-low heat until lamb is very tender and liquids are thickened
to sauce consistency, about 25 minutes. Add kidney beans and simmer 2 minutes.
Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.
Rewarm over low heat before serving.)
Serve with chopped green onion, cilantro
and red bell pepper.
Lentil Soup
2 cups lentils, picked over and rinsed
3 cups beef broth
4 ribs celery, chopped
4 carrots, chopped
1 1/2 cups drained and chopped canned tomatoes
1/4 cup olive oil
1 onion, chopped
1/2 cup minced fresh parsley leaves
1/4 pound ham
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons lemon juice
1/2 cup Parmesan cheese
In a kettle combine the lentils, the broth, the celery, the carrots, the
tomatoes, the oil, the onion, the parsley, the ham, the garlic, the salt,
the pepper, and 7 cups water, bring the mixture to a boil and simmer it,
covered, skimming the froth, for 1 1/2 hours. Just before serving stir
in the lemon juice. Serve with Parmesan cheese.
Heat olive oil in heavy large Dutch oven over medium-high heat. Add pork
and stir until pork is brown, stirring constantly, about 4 minutes. Transfer
pork to bowl. Add onion, garlic and sage to Dutch oven and sauté
until onion is tender, about 10 minutes. Return pork and any juices in
bowl to Dutch oven. Season with pepper. Add remaining ingredients. Simmer
over medium heat until pork is very tender when pierced with fork, approximately
1 hour.
Ranchero Beef Stew
1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 large onion, cubed
2 medium carrots, cubed
3 garlic cloves, chopped
1 15-to 16-ounce can stewed tomatoes
1 cup beef broth
1 4-ounce can diced green chilies
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro (coriander leaves)
Heat oil in heavy large Dutch oven over high heat. Season beef with salt
and pepper. Add to Dutch oven; sauté until brown, about 5 minutes.
Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth
chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover
and simmer until beef is tender, about 1 hour. Uncover; simmer until juices
thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.
Serve with grated cheese, onions, sour cream.
Red Bean Soup
1/2 pound lean bacon (about 8 slices), cut
into 1/2-inches pieces
1 1/2 cups finely chopped onion
2 large garlic cloves
1 bay leaf
1 tablespoon chili powder
1 1/2 teaspoons ground cuminseed
1/4 teaspoon cayenne
1 1/2 cups chopped celery
1 1/2 cups chopped carrot
1 pound red beans such as kidney or pinto, soaked in enough cold water
to cover them by 2 inches overnight or quick-soaked (procedure follows)
and drained
4 cups chicken broth plus additional for thinning the soup
a 28-ounce can Italian tomatoes, drained and chopped (reserve the juice)
1/2 cup medium-dry Sherry
In a heavy kettle cook the bacon over moderately low heat, stirring occasionally,
until it is crisp, transfer it to paper towels to drain, and reserve it.
Pour off all but 1/4 cup of the fat and in the remaining fat cook the onion,
the garlic, the bay leaf, the chili powder, the cuminseed, and the cayenne,
stirring, until the onion is softened. Add the celery, the carrot, the
beans, 4 cups of the broth, and 2 cups water and simmer the soup, covered,
for 1 to 1 1/2 hours, or until the beans are tender. Add the tomatoes with
the reserved juice and simmer the soup, covered, for 20 minutes. Discard
the bay leaf and force the soup in batches through a food mill into a large
saucepan. Stir in the Sherry, salt and pepper to taste, and the additional
broth or water to thin the soup to the desired consistency, simmer the
soup for 5 minutes, and serve it with the reserved bacon, scallion greens,
and sour cream.
to quick soak dried beans
1/2 to 1 pound dried beans, picked over
In a colander rinse the beans under cold water and discard any discolored
ones. In a kettle combine the beans with enough cold water to cover them
by 2 inches, bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, covered, for 1
hour.
Seafood Chowder
8 bacon slices, chopped
2 large onions, chopped
1 tablespoon curry powder
4 8-ounce bottles clam juice
4 cups 1/2-inch dice peeled white potatoes (about 3 pounds)
4 cups 1/2-inch dice peeled butternut squash (about 3 pounds)
2 bay leaves
4 cups chopped kale or cabbage leaves
5 cups milk
1 cup half and half
2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled
3 pounds mixed fresh fish (a choice of cod, halibut, haddock, scrod), cut
into 3/4-inch pieces
To render fat, cook chopped bacon in heavy large saucepan over medium-high
heat 5 minutes. Add chopped onions and sauté until onions are translucent,
about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam
juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5
minutes. Add chopped kale leaves and simmer until vegetables are almost
tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced
thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
Bring chowder to simmer. Add fish and simmer until cooked through, about
3 minutes. Season to taste with salt and pepper. Discard bay leaves.
Spiced Chicken Soup
1 tablespoon olive oil
1 large onion, coarsely chopped
1/2 cup chopped red bell pepper
4 garlic cloves, chopped
6 skinless boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch
pieces
1 tablespoon curry powder
1 teaspoon grated peeled fresh ginger
1/4 teaspoon dried crushed red pepper
4 cups (or more) chicken broth
2 cups canned diced peeled tomatoes with juices
1 large Granny Smith apple, peeled, coarsely chopped
Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell
pepper and garlic; sauté until vegetables soften, about 5 minutes.
Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes.
Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and
simmer 20 minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring
to simmer before continuing.)
Stir orzo and currants into soup and simmer until orzo is just cooked through,
about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish
with cilantro and yogurt or sour cream.
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