So far, this dish has been my pride and joy on this plan. After eating it, I felt so satisfied that I briefly thought I would eat this for every meal. But then I realized how ludicrous that sounded and decided that it would be great for dinner once a week. With so many types of beans out there, new flavors are waiting just around the corner for this chili.
Ingredients:
1 cup of dry beans (I used navy beans)
2 tomatoes, chopped
4 oz. shredded cheddar cheese
Seasoning: I used chopped fresh parsley, garlic powder, chili powder, cayenne pepper, red pepper flakes, black pepper
Hot sauce to taste
Directions:
Rinse dry beans and soak in water for 6-8 hours.
Fill a large pot three-quarters full with water. Boil beans in the pot for 45 minutes. If beans are not tender enough after 45 minutes, continue cooking until desired tenderness is reached.
Put chopped tomatoes in a food processor, and grind until smooth. Put tomato sauce in a pan with the seasonings and heat over medium heat, stirring occasionally.
Once the beans have cooked, drain the water, reserving about 2 ladles of water. Add the beans to the tomato sauce. Stir and add the reserved starchy bean water to the pot until desired consistency is met. Heat mixture through.
Serve topped with cheese and hot sauce.
Serves 4
Recipe for Preconditioning
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