Moroccan White Bean Chili |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 12 |
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I changed a few items from a Cooking Light recipe. It turned out a little less salty than I'm used to and a little lacking in body, but can be easily fixed by adding salt to my bowl and chunking up some mixed-grain hearty bread and mixing it in! Ingredients:
1 lb great northern bean, soaked for 24 hours |
2 cups chopped onions, yellow and red |
1 3/4 cups chopped celery |
1 1/3 cups chopped carrots |
2 tablespoons minced fresh garlic cloves |
4 teaspoons ground cumin |
4 teaspoons paprika |
2 teaspoons ground ginger |
1 teaspoon ground turmeric |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon red pepper flakes |
3 cups water |
8 tablespoons tomato paste |
3 1/2 cups chopped fresh garden paste and eating tomatoes |
4 cups water |
1/4 cup chicken bouillon granule |
1 teaspoon salt |
4 tablespoons chopped fresh cilantro |
2 tablespoons fresh lemon juice |
Directions:
1. In a non-stick 8-quart dutch oven pot, add onion, celery, carrot and garlic and sauté five minutes or until the vegetables are soft and translucent.
2. Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
3. Add the tomato paste and mix it inches
4. Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
5. Bring to a boil. Cover, reduce the heat, and simmer for 2 1/2 hours or until the beans are fork tender (or to your likeness)and the water has reduced to a nice stew-like texture.
6. Taste. Stir in the bouillon granules, salt-to-taste, and lemon juice.
7. Taste. Take off the heat and stir in the cilantro. Serve over chunked up hearty mixed-grain bread or as-is.
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