Friday, February 18, 2011

Vegan Kidney Beans Chili
over Mixed Grains Rice



Ingredients
Kidney beans (boiled)
Onion
Carrot
Diced tomato (can)
Shimeji mushroom
Salt

Organic Taco Seasoning
(Salt, Red chili pepper, Cumin, Oregano, Paprika, Garlic, Onion)

Mixed Grains Rice
White rice
Black rice
Wheat grain
Millet
Oats

As this recipe uses mostly pre-cooked ingredients, it is very easy to prepare but the taste is simply delicious. I would recommend to use the bean cooking water as the base for the soup, so don't drain away your water from boiled beans when you rehydrate and cooked dried beans.

Heat the oil in a saucepan, cook onion and carrot in it until onion gets soft. Add shimeji mushroom, boiled kidney beans and diced tomato then mix taco seasoning and salt. Pour bean cooking water into it then simmer them over low heat until slightly reduced about 30 minute. Serve over mixed grains rice.



キドニービーンズをトマト缶と豆の茹で汁で煮込んでチリを作りました。味付けはコストコで売っているオーガニック・タコミックスを使いました。豆は予め茹でておき、茹で汁をスープストックとして使っています。粗く刻んだタマネギと、やや大きめのサイズに切ったニンジンを炒めてタマネギがしんなりしてきたら、豆、しめじ、トマト缶を加えてタコ・シーズニングと塩で味付けをします。さらに豆の茹で汁を加えて弱火でコトコトと30分ほど煮詰めてできあがりです。7分づきの白米に、黒米、きび、丸麦、はと麦を混ぜて炊いたご飯の上にかけていただきました。

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