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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a large saucepan, combine bean mixture and water; bring to a simmer.
Cook uncovered over med low heat, stirring occasionally, until beans are
tender, about 1 1/2 hours. Drain, reserve 3c cooking liquid.
In another large saucepan, heat oil. Add onion, bell pepper, celery and
garlic; saute 5-7 mins. Stir in cooked beans, cooking liquid, squash,
stewed tomatoes, tomato paste and seasonings. Cook 30 mins over low heat,
stirring occasionally. Remove from heat, cover and let stand 5-10 mins
before serving.
Ladle into not-chili bowls. Makes 6-8 servings.
Note: 15 bean mixtures are available packaged in supermarkets and health
food stores. If you prefer, make your own by combining equal amounts of
dried blackeyed peas, red kidney beans, white kidney beans (cannellini),
green lentils, split peas, black beans, yellow split peas, navy beans,
cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto
beans, small white limas, red lentils, cow peas (field peas), and pink
beans. Avoid using beans such as garbanzos and large lima beans, as these
take longer to cook than other varities.
Per serving:: 215 cals, 10 g prog, 3 g fat, 41 g carb, 0 chol, 578 mg sod, 11g fiber
| Ingredients:
1 Cup(s) 15 bean mixture, soaked
7 Cup(s) Water
1 Tablespoon(s) Canola oil
1 large Red onion, diced
1 large Green or red bell pepper
2 Stalks celery, diced
3 Cloves garlic, minced
2 Cup(s) butternut squash
15 Ounce(s) Can stewed tomatoes
1/4 Cup(s) Tomato paste
1 Tablespoon(s) Dried oregano
2 Tablespoon(s) Chili powder
1 1/2 Teaspoon(s) Cumin
1 Teaspoon(s) Black pepper
1 Teaspoon(s) Salt |
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