Subj : NYT E-Z Dinner - 86
To   : All
From : Dave Drum
Date : Sat Feb 03 2024 16:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Black Bean Chilli w/Mushrooms
Categories: Mushrooms, Beans, Vegetables, Chilies, Herbs
     Yield: 4 servings

     1 lb Cremini and/or portobello
          - mushrooms; minced
   1/3 c  Neutral oil
          Salt & black pepper
     1 md Yellow onion; fine chopped
     2    Red bell peppers; fine
          - chopped
     1    Jalapeno; minced
     3 cl Garlic; minced
     1 ts Ground mild chile
   3/4 ts Chipotle powder
   1/2 ts Ground cumin
   1/3 ts Ground cinnamon
     3 tb Tomato paste
    29 oz (2 cans) diced tomatoes
    30 oz (2 cans) black beans; rinsed
          - drained
 3 1/2 c  Vegetable broth or water
     1 tb Raw or turbinado sugar
     1 oz Dried porcini mushrooms;
          - torn into bite-size pieces
          Sour cream & torn cilantro
          - leaves; to serve

 Spread the minced mushrooms on a clean dish towel or
 paper towel and squeeze out excess liquid. Heat the oil
 in a medium pot over high. Add the mushrooms with a
 pinch each of salt and pepper and cook, stirring every
 minute or so, until the mushrooms sear to a darker color
 and any remaining water in the mushrooms has cooked off,
 about 5 minutes.

 Lower the heat to medium and add the onion. Cook,
 stirring occasionally, until the onion softens and
 browns slightly, about 5 minutes. Add the bell peppers,
 jalape|#o and garlic and cook for an additional 2
 minutes, stirring frequently, until fragrant and
 beginning to brown. Add the chile powder, chipotle
 powder, cumin and cinnamon and stir until fragrant,
 about 1 minute, then add the tomato paste and mix.

 Lower the heat to medium-low and add the canned diced
 tomato and its juices, beans, broth, sugar and porcini
 mushrooms, if using. Season with salt and pepper to
 taste. Cover with the lid ajar and simmer, stirring
 occasionally, for 20 minutes to allow the flavors to
 meld. Divide among bowls and serve with sour cream and
 cilantro.

 By: Jocelyn Ramirez

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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