Post by chief_cook2 on Jan 5, 2003 21:28:45 GMT -6
Yield: 4 servings
2 tbsp olive oil
2 med onions, diced
2 clove garlic, chopped
1 tsp chili powder, heaping
1/4 tsp cayenne pepper, or to taste
1 1/2 lbs portobello mushrooms, cut in 1/2" cubes
1 can (28 oz.) italian plum tomatoes, crushed
1 can (19 oz.) red kidney beans
1/2 tsp freshly grated black pepper, or to taste
x salt, to taste
Procedures
1. In a large heavy pan heat oil and saute
onions until translucent. Add garlic, chili
powder and cayenne pepper and continue to
saute for 1 minute. Adding spice to the oil
intensifies their flavour. If they are
added to the liquid their full flavour will
not be realized.
2. Add diced portobello mushrooms and saute
until softened (about 10 minutes), stirring
frequently.
3. Add tomatoes, kidney beans, and salt.
Cover and simmer on a low heat for 40
minutes.
4. Serve topped with grated cheddar cheese,
if desired.