1 cup 15 bean mixture, soaked overnight a, nd drained
7 cup water
1 tbsp canola oil
1 large red onion, diced
1 large green or red bell pepper seeded and, diced
2 stalks celery, diced
3 cloves garlic, minced
2 cup peeled and diced butternut squash
15 oz can stewed tomatoes
1/4 cup tomato paste
1 tbsp dried oregano
2 tbsp chili powder
1 1/2 tsp cumin
1 tsp black pepper
1 tsp salt
Directions
In a large saucepan, combine bean mixture and water; bring to a
simmer. Cook uncovered over med low heat, stirring occasionally,
until beans are tender, about 1 1/2 hours. Drain, reserve 3c cooking
liquid.
In another large saucepan, heat oil. Add onion, bell pepper, celery
and garlic; saute 5-7 mins. Stir in cooked beans, cooking liquid,
squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins
over low heat, stirring occasionally. Remove from heat, cover and
let stand 5-10 mins before serving.
Ladle into not-chili bowls. Makes 6-8 servings.
Note: 15 bean mixtures are available packaged in supermarkets and
health food stores. If you prefer, make your own by combining equal
amounts of dried blackeyed peas, red kidney beans, white kidney beans
(cannellini), green lentils, split peas, black beans, yellow split
peas, navy beans, cranberry (Roman, shell, or shell out) beans, great
Northern beans, pinto beans, small white limas, red lentils, cow peas
(field peas), and pink beans. Avoid using beans such as garbanzos
and large lima beans, as these take longer to cook than other
varities.
Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg
sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa
Greenwood
Servings: 1 servings
15 Bean & Winter Squash Not Chili Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Squash; Vegetable
The History of Recipes
We can track the history of meal recipes far back into distant history, at least as far back into history as early Egypt, and potentially, even further back. However, sadly, these old cook books were just primitive pictorial instructions for food preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something we still use today. Aspicius also informs us how the ancient cooks made use of many different spices and herbs, including a few that are still present in modern kitchens for example basil, mint and parsley. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices like parsley and basil. These new herbs and spices prompted a torrent in cookery books, many of which still exist in private collections. By the time we get to the 20th century, cookbooks are in great demand, mostly as a result of more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this 15 Bean & Winter Squash Not Chili recipe.
