Fourby Chili Black Beans Beer Broccoli

Ingredients

2 cup dried black beans 2 bottles stout (guiness extra 1 or watney s cream), or san 1 miguel dark beer. 2 can diced tomatoes (or fresh 1 equivalent) 2 6-ounce cans tomato paste 2 long (mild) chili peppers, 1 seeded and diced* 3 medium jalapeno chili peppers, 1 seeded and diced* 3 serrano chili peppers, 1 seeded and diced* 5 cloves garlic, minced 1 onion, chopped 1 cup whole kernel corn (frozen or 1 fresh) 2 tbsp white vinegar 2 tbsp chili powder 1 tsp cumin 1 tbsp oregano 1/2 tsp black pepper 1 tsp crushed red peppers* 1/4 cup peanut butter (no, really!) 1 tsp salt 1 tbsp olive oil 2 heads broccoli

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Preparation
 
* or more, to taste Rinse the black beans, pick out any pebbles; then
cover with water and let soak overnight. Then pour off the soaking
water, add 1 bottle of stout, and add fresh water to cover the beans
plus about 1". Bring to a boil, then reduce to a simmer. Cover
partway (it will boil over if fully covered) and let cook for 1 1/2
hours, stirring occasionally. Add water if neccessary.

Heat olive oil in a pan over medium heat. Add the garlic, onions,
and all chili peppers. Saute a few minutes until soft, then add to
the beans. Add the vinegar and spices and the diced tomatoes; simmer
for another half hour, stirring. As the liquid from the tomatoes
boils off, start adding stout from the second bottle. About half of
this bottle is reserved for the cook.

Add the corn and the peanut butter, simmer for another hour or so,
keeping it moist enough (with stout and/or water) so that it doesn t
crust over. Stir occassionally.

Best if you let it sit overnight, and reheat it for dinner the next
day.

To serve: cut the florets off of the broccoli, and steam until done
(but crisp). I ususally do this in the microwave. Serve the chili
with a sprinkle of chopped onions and grated cheddar cheese on top
(for vegan, omit cheese or use tofu cheese). The broccoli can either
be stirred in at the last minute, pressed on top of the chili for
nice presentation, or placed along side it. Serve with spanish rice
(follows) and with warmed corn tortillas!

From: [email protected] (Chuck Narad). rfvc Digest V94
Issue No168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.

 

 
Servings: 1

 

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