"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegechilitarian Recipe

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This recipe for Vegechilitarian, by , is from The Chernoff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Crilly Butler
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
A multitude of different kinds of beans, peas and lentils
Lots of crushed garlic
Four large yellow onions (red onions can also be used)
Mushrooms
Two vegetable bouillon cubes
Large yellow corn kernels
Chopped bell peppers (red, orange and yellow)
Sliced olives
Diced tomatoes
Tomato sauce
A generous amount of chili powder
A generous amount of powdered cumin
Diced hot peppers (choose peppers based on the heat quotient you prefer)
Cayenne pepper to taste
Kosher Salt
Fresh ground black pepper
Squirts to taste of your favorite hot pepper sauce(s)

Directions:
Directions:
Use as many kinds of beans as you’d like. I use kidney beans, red beans, black beans, speckled beans, pinto beans, yellow lentils, brown lentils, yellow split peas, adzuki beans and garbanzo beans. Fill a large pot with purified water and soak for 24 hours (not just overnight). Half way through, drain, rinse and refill. Thorough soaking and rinsing will reduce the “gas quotient” of the beans.

Once soaking is complete, drain and wash the beans and begin cooking them in a large pot on low heat with enough water to cover them plus an inch or two more. Drop in two large, whole, skinned yellow onions and leave them in until the beans are cooked. Don’t let the bottom beans burn!

Once the beans are thoroughly cooked, remove the two spent onions and drain the extra water. Boil two cups of purified water, drop in two vegetable bouillon cubes, and stir until dissolved. Add to the beans and set the pot to simmer.

In a large cast iron skillet, sauté two large yellow onions cut into rings (not diced), a generous portion of crushed garlic and a good amount of sliced mushrooms. When sautéing is finished, add to the beans.

To the simmering pot of beans, add the following to taste:
Large yellow corn kernels
Chopped bell peppers (red, orange and yellow)
Sliced olives
Diced tomatoes
Tomato sauce
A generous amount of chili powder
A generous amount of powdered cumin
Diced hot peppers (choose peppers based on the heat quotient you prefer)
Cayenne pepper to taste

In addition, add any or all of the following to taste:
More garlic
Kosher Salt
Fresh ground black pepper
Squirts to taste of your favorite hot pepper sauce(s)

Continue to simmer everything, stirring often, until all the flavors have blended and you can’t stand to wait any longer! A couple of hours additional cooking time is best. Serve as is, or top with diced onions, crumbled crackers, a dollop of sour cream, etc.

Number Of Servings:
Number Of Servings:
Depends on how much you make and how big your appetites are!
Preparation Time:
Preparation Time:
1 1/2 days
Personal Notes:
Personal Notes:
If you aren't sweating after the first few bites, it's not spicy enough!

 

 

 

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