Spicy Roasted Veggie and Bean Stew

1) This stew is spicy... you might want to wear gloves or something while chopping the peppers, because my fingers are still burning after8 hours...
2) It's a complicated, time consuming recipe.  But it tastes really flavourful!

Adapted from HHL.

Soak 1 lb dried kidney beans and 1/2 lb dried pinto beans.  Soak 2 small, hot dried chilies in warm water until they are saturated and soft, and then finely chop the chilies, reserving the water.
Chop 1-2 large carrots, 1 super small red onion, 1 large red bell pepper, and 1/4 cup parsley.  Put all of these on a baking sheet, and then drizzle them with 1 tbsp cider vinegar, pepper, 1/2 tsp dried ginger, 1/2 tsp garlic powder, 2 tsp nooch, 1/2 tbsp mirin, and a bit of agave.  Roast for 30 minutes at 400.

In a large soup kettle, saute 1 super small chopped onion, 1 1/2 cups carrots, 3/4 cup bell pepper, minced garlic, 2 tsp cumin, 1 tsp ginger, 2 tsp nooch, and 2 tbsp maple syrup.  Add in 1/2 bunch destemmed and torn spinach.  Then this mixture goes in the oven for 20 minutes.

Finally, the soup assembly:  All the roasted veggies, the beans, and the chilies go in the soup kettle.  Add to it 3 14.5 oz cans diced tomatoes, 8 oz tomato sauce, 6 oz tomato paste, 2 tbsp chili powder, 2 tbsp agave, 1/2 tbsp cocoa powder, 2 tbsp veggie bullion, the chili water, and additional water to cover the beans.  If your kettle is not exploding at this point I'm jealous because I need a kettle that size...

Reduce the heat to a low simmer and cook for several hours, until the beans are tender.

Serve with fake meat - I used "beef".

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