Recipe - Fourby Chili (Black Beans Beer And Broccoli)

2 cup Dried black beans
2 Bottles stout (Guiness Extra
Or Watney's Cream), or San
Miguel Dark beer.
2 cn Diced tomatoes (or fresh
Equivalent)
2 6ounce cans tomato paste
2 Long (mild) chili peppers,
Seeded and minced *
3 md Jalapeno chili peppers,
Seeded and minced *
3 Serrano chili peppers,
Seeded and minced *
5 Cloves garlic, minced
1 Onion, chopped
1 cup Whole kernel corn (frozen or
Fresh)
2 tablespoon White vinegar
2 tablespoon Chili powder
1 teaspoon Cumin
1 tablespoon Oregano
One half teaspoon Black pepper
1 teaspoon Crushed red peppers*
One fourth cup Peanut butter (no, really!)
1 teaspoon Salt
1 tablespoon Olive oil
2 Heads broccoli

* or more, to taste Rinse the black beans, pick out any pebbles; then cover
with water and let soak overnight. Then pour off the soaking water, add 1
bottle of stout, and add fresh water to cover the beans plus about 1".
Bring to a boil, then reduce to a simmer. Cover partway (it will boil over
if fully covered) and let cook for 1 One half hours, stirring occasionally. Add
water if neccessary.

Heat olive oil in a pan over medium heat. Add the garlic, onions, and all
chili peppers. Saute a few minutes until soft, then add to the beans. Add
the vinegar and spices and the minced tomatoes; simmer for another half
hour, stirring. As the liquid from the tomatoes boils off, start adding
stout from the second bottle. About half of this bottle is reserved for
the cook.

Add the corn and the peanut butter, simmer for another hour or so, keeping
it moist enough (with stout and/or water) so that it doesn't crust over.
Stir occassionally.

Best if you let it sit overnight, and reheat it for dinner the next day.

To serve: cut the florets off of the broccoli, and steam until done (but
crisp). I ususally do this in the microwave. Serve the chili with a
sprinkle of chopped onions and grated cheddar cheese on top (for vegan,
omit cheese or use tofu cheese). The broccoli can either be stirred in at
the last minute, pressed on top of the chili for nice presentation, or
placed along side it. Serve with spanish rice (follows) and with warmed
corn tortillas!

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip