Sunday, October 14, 2007

A chill in the air

Walking through the park
.........another seaon falls

Tomorrow, I'll cook a stew

Red Kidney Beans with Fire Roasted Chili Peppers - yields 6 to 8 servings

1 jalapeno chili - roasted, peeled and seeded
2 Anaheim chilies - roasted, peeled and seeded
2 pablano chili - roasted, peeled and seeded
1 serrano chili – roasted, peeled and seeded
1 tablespoon olive oil
1/2 pound bacon – cut into thick strips
1 large onion - thinly sliced
2 garlic cloves – minced
2 teaspoons cumin seeds
1 cup red wine
32 ounces canned, chopped tomatoes
1 cup chopped pumpkin
1 tablespoon dried oregano
1 tablespoon thyme leaves - chopped
3” by 1” strip of orange zest
3 cups cooked red kidney beans
Salt and freshly ground black pepper

Roughly chop all the chilies and hold to the side.

Heat a 6 quart casserole dish and add the oil, bacon and onion. As the bacon releases its fat let the onions sauté until golden brown. Then add in the garlic and cumin seeds and continue cooking the mixture for two minutes. Pour in the red wine and reduce the liquid by more than half. Mix in the tomatoes, pumpkin, oregano, thyme, orange zest, kidney beans and reserved chopped roasted chilies. Bring the mixture to a boil and then reduce the heat to low. Cook the stew, covered, for 1 hour. Correct seasoning and serve hot. If the mixture gets too dry add some water to prevent scorching.

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