Tasmanian Climate Changer

Course : Beans
Serves: 6
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Spicy chilli for those who work in confined spaces


125 grams Dry Red Kidney Beans
125 grams Dry Borlotti Beans
50 grams Dry Dahl Beans
2 Medium Onions
3 Medium Red peppers
2 medium carrots
2 Sticks Celery
4 Medium Ripe Tomatoes
1 Can Tomatoes
3 Tablespoon Tomato Paste
2 Teaspoon Red Wine
1 teaspoon apple Cider Vinegar
2 Teaspoon Dark Rum
1 Teaspoon Worstershire Sauce
1 Teaspoon Brown Sugar
3 Teaspoon Maple Syrup
4 Cloves Garlic
2 Teaspoon Fresh Ginger
2 Teaspoon Cornflower
3 Teaspoon Cummin
1 Teaspoon Salt
1 Teaspoon Oregano
1/2 Teaspoon Mustard Powder
1/2 Teaspoon Chilli Powder
1/2 Teaspoon Hungarian Paprika
3 Teaspoon Sesame Seeds
1 Stick Cinamon
1/4 Teaspoon Fennel
1 Teaspoon Cayenne Pepper
1 Teaspoon Black Pepper
1/4 Teaspoon Cardamon Powder
1 Teaspoon Tumeric
1/4 Teaspoon Cardamon Powder
2 piece bay leaf
1 Cup Chicken or Pork stock. Pork or Chicken if you wish.

Preparation / Directions:

Soak Beans Overnight. Boil beans for 10 min - your bean treatment is up to you and how much you like your workmates. Refer to the internet if you don't know what I mean. Fry Onions in a little oil till translucent. Add Garlic and ginger for a bit Add sliced peppers, finely diced carrot, diced tomato and diced celery and saute. Mix Spices and Flour and put in food processor with canned tomatoes, Red wine, Vinegar, Brown Sugar, Maple Syrup and Rum - puree and water down with stock if required. Tip it all into crock pot and add stock till required consitency is achieved. Stir well. Cook for 10 hours on low. If pork is to be added - Use well fried 1 inch cubes.

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