Chanterelle and shiitake black bean chili w sour cherries

4 Servings

Ingredients

Quantity Ingredient
2 pounds Chanterelles; cleaned & halved
2 pounds Shiitake; cleaned & stems removed
3 cups Tomato juice
3 cups Orange juice
1 bunch Fresh thyme; plus
1½ tablespoon Fresh thyme
2 cups Dried black beans
¼ cup Peanut oil; divided
2 larges Onions; diced
8 Cloves garlic; minced
2 larges Sweet green peppers; diced
2 Ancho chiles; minced
1 Chipotle chile; minced
1 Pasilla chili; minced
½ Habanero chile; minced
15 Plum tomatoes; seeded & quartered
2 cups Fresh corn kernels
1 bunch Scallions; diced
3 tablespoons Oregano
3 tablespoons Toasted cumin seeds; ground
2 cups Sour cherries

Directions

Set mushrooms aside.

Boil tomato & orange juices, then add the bunch of thyme and the beans.

Simmer covered 1½ hours.

Heat ½ of the peanut oil (⅛ cup), add onion and garlic and brown. Add pepper, chiles, tomatoes and simmer 20 minutes; add com, scallion, oregano, the remaining 1 ½ tablespoons thyme and the cumin and simmer 20 minutes; add beans and simmer.

While beans simmer heat remaining ⅛ C. peanut oil in a saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add to chile-bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

No servings given - guesstimate 4? CHEF DU JOUR JACK MCDAVID SHOW #DJ9181 Recipe by: Jack McDavid

Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@...> on Sep 28, 1997

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