My variant of a recipe I found in the “Forks Over Knives” Cookbook (which is worth purchasing PERIOD). This isn’t quite where I want it yet, but the unusual combination of spices, in turn, produces a delightfully deep and unique flavor – fennel works well with cumin and coa powder in ways I didn’t expect. The beans and mushrooms work together better than I’d expected – and I strongly recommend using diverse beans.. It’s a bit milder than I’d hoped, but some extra salt picks it up. I think I’ll tweak it with cinnamon next time (and maybe cut the black pepper).
Makes about 6 servings.
- 1 White onion, diced
- 1 lb mushrooms, sliced
- 2 Tbsp crushed garlic (6 cloves)
- 1 Tbsp powdered cumin
- 1 Tbsp Ancho Chili Powder
- 1 Tbsp coca powder
- 2 Tbsp fennel seeds
- ½ tsp salt
- ½ tsp black pepper
- 3 cups diced tomatoes (or 1 28 oz can)
- 1 cup water
- 4 ½ cups different beans. (3 14 1/2 cans) – I use kidney, pinto, and black beans
- Place onion and mushrooms in a large dutch oven or other saucepan. Dry sauté, adding water as needed to keep them from sticking. Stir and sauté for ten minutes until onions and mushrooms soften. The mushrooms will release their water over time.
- Add all spices, stir to mix, cooking for 3 minutes or so until well blended.
- Add all other ingredients. Bring to simmer, cook covered for 25 minutes
I first tried it with a pickled cabbage salad – which worked very well. A sour kick and a spicy kick but neither overwhelming. Rounded it out with some nice mild corn.