Ingredients
1/2 cup dried black beans
1/2 cup dried chick peas
1 cup red kidney beans
1/2 cup olive oil
1 tbsp cummin seed
1 tbsp fennel seed
1/2 cup whole wheat berries (or barley)
2 medium onions
2 medium carrots
any other veggies you want to add - say, 1 cup Optional (e.g. mushrooms, parsnips, broccali, etc.)
2 cans tomatoes
1 packet El Paso Chili or Taco seasoning (Chili is spicier than Taco)
3 - 4 minced garlic cloves
1/2 cup coarse ground corn meal
Preparation
soak beans in 2+l of water overnight.
drain soaked beans and add to a medium sized pot add water to about 2 cm above the level of the beans and bring to a boil over high heat. reduce heat and simmer for an hour or so.
meanwhile, dice the vegatables.
heat the olive oil in a large frying pan over high heat and add the cumin, fennel and wheat berries.
cook, stirring until aromatic.
add diced vegatables and stir quickly to coat with the hot oil. reduce heat to medium and cook for a further 5 minutes.
transfer the cooked beans (and fluid) and vegatable mixture to a slow cooked or large pot.
Add and stir in the 2 cans of tomatoes, chili or taco seasoning, minced garlic and corn meal.
If using slow cooker, cook on high until it has come to a rolling boil for an hour or so. On the stove, bring to a boil and then cook over medium heat for an hour or so.
Optional serving additions include sour cream, shredded cheese, jalapenos, corn chips, corn bread, freshly grilled steak…
Partners well with chocolate sin and lemon pudding
