Chanterelle And Shiitake Black Bean Chili With Sour Cherrie

Course : Beans
Serves: 4
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3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme -- reserve 1 1/2 tablespoons fresh thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers -- diced
2 medium ancho chilies -- minced
1 medium chipotle chili -- minced
1 medium pasilla chili -- minced
1/4 medium habenaro chili -- minced
15 medium plum tomatoes -- seeded and quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds -- ground
2 pounds chanterelles -- cleaned and halved
2 pounds shiitake -- cleaned and stems removed
2 cups dried sour cherries

Preparation / Directions:

In a large saucepan combine juices and bring to a boil. Add spelt berries, fresh thyme and beans. Simmer covered 1 1/2 hours. In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes. Add cooked beans and return to a simmer. While beans simmer, heat remaining oil in saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

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