recipe: Zippy Beans without Chili Pepper

[jesse_the_k]

I don’t tolerate hot pepper so I can’t eat most chili dishes. This creation scratches my lively-flavor itch. I serve it with my skillet cornbread

Total time: 1 hour including prep

Zippy Beans

mirepoix
2 Tbs olive oil
3 stalks celery diced
2 small onions diced
2 cloves garlic smashed
1 tsp cumin powder
1 tsp dried tarragon
1 tsp dried oregano
1/2 tsp ginger powder
1/2 tsp mustard powder
2 Tbs red wine (or red wine vinegar)
beans
1 can (415g) diced tomatoes: strain and save juice
1 can (450g) kidney beans
2 cups frozen white beans (cannellini or butter or navy)
1/2 cup frozen baby lima beans
1/2 c chopped green (string) beans (fresh or frozen)
garnish
at least 15 stalks worth of fresh cilantro (coriander) leaves
1/2 sweet bell pepper diced

Heavy soup pot with lid (at least 5 quarts/liters)

Heat olive oil on medium until it’s fragrant
Add celery and onions, let soften for 5 minutes stirring every minute
Stir in garlic and spices
Add in wine and drained chopped tomato, stir until completely uniform
Cook covered 5 minutes

Add kidney beans, white beans, lima beans and reserved tomato juice
Cook covered on medium low for 30 minutes

Add in green beans and cilantro
Cook 10 minutes uncovered, stirring every once in a while

Note: Canned beans in the U.S. are already cooked, so this dish is mainly blending the flavors. If you’re starting with dried beans, you’ll need to soak over night and cook before you begin.