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Bobess mit burgul

Misha's excellent pareve Tex-Mex Chili Cholent

Ingredients

  • 4 cups cooked kidney beans (about 2 cups dried, or 2 cans, rinsed)
  • 2-3 Tbs oil
  • 2 yellow onions, chopped
  • 8 cloves garlic, pressed
  • 1 Tbs chili powder [better: 3/4 Tbs Ethiopian Berube]
  • 1 Tbs cumin [or, if using Berube, only 1/4 tsp]
  • 1/4 - 1/2 tsp cayenne or Aleppo pepper
  • 1 tsp salt
  • pepper
  • 2 bay leaves
  • handful of fresh cilantro or 1 Tbs dry oregano
  • 1/2 cup raw bulgur (cracked wheat) or kasha (buckwheat groats)
  • 1 can whole plum tomatoes, chopped
  • 3 cups strong vegetable broth,
    or
    3 cups water plus
    • 1 Tbs Marmite, or
    • 1 tsp "Better Than Broth" or
    • 1 Tbs tamari

Condiments

  • 1 red onion, chopped
  • chopped parsley
  • chopped cilantro
  • hot sauce or cayenne pepper
  • shredded cheddar cheese (if served with dairy)
  • sour cream (if served with dairy)

Directions

  • Saute garlic and yellow onions in oil until onions are clear.
  • Add chili powder, cumin, cayenne, bay leaves & bulgur/kasha and stirfry for 2 minutes.
  • Add all remaining ingredients, bring to a boil and simmer 30 minutes.
  • Optional: leave on plata all night.
  • Correct spices and serve hot with assorted condiments, dark rye (korn) bread, porter beer and readings from Daniel Pinkwater, Alan Mendelsohn The Boy From Mars.
  • Serves about 6 as a main course on rice with corn (or korn) bread
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