| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-oz) corn |
| 1 |
cn |
(16-oz) beans (type? pick one.) |
| 16 |
oz |
Canned tomatoes; or so, chopped fresh; or store bought |
| 1 |
cn |
(8-oz) can tomato sauce (up to) |
| 1/2 |
c |
Cajun Sunshine (or your current chile pepper/hot stuff ingredients; according to taste) |
| 5 |
tb |
Heinz Chile Sauce |
| 1/2 |
ts |
Curry powder |
| 1 |
tb |
Powdered mustard (up to) |
| 1/3 |
c |
Sour cream |
INSTRUCTIONS
Drain corn and beans, add to tomatoes in a deep skillet. (My favorite
chile pan is a black cast iron unit about 2 1/2 inches deep). Put at medium
heat. While mixture warms, add tomatoe sauce, Cajun Sunshine, chile sauce,
curry powder, mustard, and 8 oz. water (or so, until the mixture has just
enough liquid to cook, but not to much!). After coming just to boil, let
simmer on Low heat for 45-55 minutes or until beans are tender. Keep
heating to reduce mixture until it reaches "good chile viscosity." Add
water if necessary. Add sour cream and continue heat for 10 or so minutes
more or until the mix is warm. Serve with good bread and greens...
Ingredients for this excellent vegetarian chile are variable, depending on
what is available, what crops are season, and how hot the cook decides to
make the dish. The recipe uses canned corn, beans, and tomatoes, but fresh
produce is all ways preferred when available. Of course dry beans need a
good water soak before being used to prepare the chile. We've tried several
hot sauces, and most are good, but I just prefer the Cajun Sunshine, or if
fresh chiles are avalable, use them. The amount of 'hot ingredient' is of
course to be determined by the cook.
Bill wbradford@delphi.com Salt Lake City, UT
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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