| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | c | Dry Pinto beans |
| 3 | c | Water |
| 1/4 | c | Pearl barley |
| 1/2 | c | (or more) granular TVP (optional but recommended) |
| Tomato paste or sauce | ||
| Onion | ||
| Garlic | ||
| Chili powder | ||
| Salt | ||
| Cumin |
INSTRUCTIONS
Date: Sat, 6 Apr 1996 12:54:15 -0500 From: [email protected] We think this chili is superb. The addition of cooked barley and the liquid it is cooked in makes it feel meaty (m***y) to your mouth. Seasonings depend on the cook and your taste. Wash 1 cup dry pinto beans and pick out debris and rocks. Put pinto beans in 3 cups water. Bring to a boil and turn off heat. Let soak one hour. Then simmer beans until soft adding water if needed. Beans should absorb most of the water. In separate pan, cook 1/4 cup pearl barley per package directions. Add liquid as needed. You want some liquid at the end. Add barley with its cooking liquid to beans. Add 1/2 cup (or more) granular TVP* (optional but recommended). From here, you wing it. Add tomato paste or sauce, onion, garlic, chili powder, salt and cumin to taste. If you like chunk tomatoes, use that instead of tomato paste. If you have a can of Rotel tomatoes with green chilis, put it in. For a nice deep flavor, add 1Tblsp of Mole paste from Mexican section of Supermarket. Simmer until TVP is tender and flavors blend, adding liquid as you wish. FATFREE DIGEST V96 #96 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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