Every meal is an opportunity to make food more comfortable, to nourish the soul. Especially when I am cooking for family and friends with specific dietary needs or tastes, the preparation is a meditation. Today, I created a spicy soupy saucy dish around red (kidney) beans for vegan guests. I didn't want anyone to miss the meat. Umami was what I was looking for, the indefinable sensory adventure that touches all taste buds. There's no need for high heat, and you can keep the pot bubbling for a few hours as you add and enhance. Be prepared to cook over a long afternoon, or most of the day. There's no hurrying chili. The result is a comforting meat-less chili for a breezy evening. Serve with slices of dasheen, thin slices of zucchini to top the hot soup, and a tangy cucumber salad. Leftover chili seems to taste better the day after.
Here's what you need:
Red (kidney) beans, one pound dried
Tomatoes, approx 10-12 small (plum), chopped
Onions, three small peeled and chopped
Garlic, three cloves, chopped
Hot pepper, piece without seeds (or with seeds for more heat)
Ginger, fingertip piece, chopped
Cooking oil (coconut or grapeseed) half cup
Cinnamon stick
Cocoa powder, Cocobel preferred, heaping tablespoon or more
Brown sugar, heaping tablespoon
Smoked chili and cayenne spice rub, from Heaven Bliss, one teaspoon
Pumpkin, one pound, in chunky cubes
Salt, two teaspoons (or start with one and adjust to taste)
Bring kidney beans to boil in deep water; reduce heat and slow boil or simmer until they burst and are tender. Add sugar to beans and allow to continue to soften. Add water as needed to keep beans covered. Stir in cocoa powder when beans are soft, and remove from heat.
In a wide (dutch oven) pot, heat oil and saute onions, garlic, hot pepper and ginger until onion is translucent (or carmelized), Add tomatoes and stir. Cover and simmer until tomatoes are mush. Add pumpkin and cook until tender. Add red beans all at once, and cinnamon and chili or cayenne. Add water as necessary and allow to bubble or simmer for at least half hour to meld flavours. Add salt and simmer for another half hour, adding water to the soupy sauciness you want. Add more pepper if you want more heat. Adjust spices to suit your taste.
Serve with slices of boiled dasheen, or with fresh bread.
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| Cocobel cocoa powder, smoky cayenne and cinnamon within; chadon beni on top! Bread on the side |
Here's what you need:
Red (kidney) beans, one pound dried
Tomatoes, approx 10-12 small (plum), chopped
Onions, three small peeled and chopped
Garlic, three cloves, chopped
Hot pepper, piece without seeds (or with seeds for more heat)
Ginger, fingertip piece, chopped
Cooking oil (coconut or grapeseed) half cup
Cinnamon stick
Cocoa powder, Cocobel preferred, heaping tablespoon or more
Brown sugar, heaping tablespoon
Smoked chili and cayenne spice rub, from Heaven Bliss, one teaspoon
Pumpkin, one pound, in chunky cubes
Salt, two teaspoons (or start with one and adjust to taste)
Bring kidney beans to boil in deep water; reduce heat and slow boil or simmer until they burst and are tender. Add sugar to beans and allow to continue to soften. Add water as needed to keep beans covered. Stir in cocoa powder when beans are soft, and remove from heat.
In a wide (dutch oven) pot, heat oil and saute onions, garlic, hot pepper and ginger until onion is translucent (or carmelized), Add tomatoes and stir. Cover and simmer until tomatoes are mush. Add pumpkin and cook until tender. Add red beans all at once, and cinnamon and chili or cayenne. Add water as necessary and allow to bubble or simmer for at least half hour to meld flavours. Add salt and simmer for another half hour, adding water to the soupy sauciness you want. Add more pepper if you want more heat. Adjust spices to suit your taste.
Serve with slices of boiled dasheen, or with fresh bread.
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| Cocoa chili with focaccia |
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