Chanterelle And Shiitake Black Bean Chili With Sour Cherrie
Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme -- reserve 1 1/2
-- tablespoons fresh
-- thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers -- diced
2 ancho chilies -- minced
1 chipotle chili -- minced
1 pasilla chili -- minced
1/4 habenaro chili -- minced
15 plum tomatoes -- seeded and
-- quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds -- ground
2 pounds chanterelles -- cleaned and halved
2 pounds shiitake -- cleaned and stems
-- removed
2 cups dried sour cherries
In a large saucepan combine juices and bring to a boil. Add spelt
berries, fresh thyme and beans. Simmer covered 1 1/2 hours.
In a large heavy pot heat 1/2 of the oil, add onion and garlic and
brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add
corn, oregano, scallion, reserved thyme, and cumin and simmer for
another 20 minutes. Add cooked beans and return to a simmer. While
beans simmer, heat remaining oil in saute pan until smoking hot. Add
mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili
bean mixture, stir well and simmer 20 minutes. Add cherries and serve.
