15 bean and pearl barley chili

i enjoy soups and stews

year round

but this

pleasantly cool weather

makes me want to

hunker down with a 

stick to your ribs kinda meal

but 

stick to your ribs

sometimes

also means

stick to your thighs

if you know what i mean

this recipe

is vegetarian

and very low in fat

i might be so bold as to say

guilt free

it uses dried beans

so it will cost you a bit of time

in the soaking

but it is well worth it

i made a huge pot

and froze my leftovers

mainly because

hubster is a meat eater

say vegetarian chili to him

and he hears

i didn't make any dinner tonight

15 bean and pearl barley chili
(printable recipe)

1 bag 15 bean soup mix--beans only (save the flavor packet for something else--or toss it like i do)

water for soaking beans

1 onion--chopped

2 celery rib--chopped

2 carrots--chopped

1 pasilla chile--chopped

1 cup mushrooms--chopped

1/4 cup chili spice mix

1/4 tsp cayenne

4Tbs tomato paste

1 cup pearl barley

6 cups liquid (i used 4 cups vegetable broth and 2 cups beer)

1 generous tablespoon grated bittersweet chocolate (i had some salted chocolate in my pantry that worked a charm)

salt and pepper to taste

Soak the beans in water overnight or use whatever method you are most comfortable with for softening dried beans.  Drain.  In a heavy stock pot, cook onions, celery, carrots, pasilla and mushrooms in a bit of olive oil, until they soften and just begin to brown.  toss in the chili spice, and cayenne and give it a turn or two to coat everything.  add the pearl barley and stir to coat.  stir in the tomato paste and chocolate, then toss in the beans and cook until they and the barley are tender. It should take about an hour over medium heat. Do not let boil, just simmer. season to taste with salt and pepper. serve with all your favorite chili fixins.

i am linking this to 

tuesday night supper club

Tuesday Night Supper Club: Pork and Beans--Reimagined

i know

i am supposed to be

 a "foodie"

and eat only 

fabulous

organic

exceptional

food items

but 

mention the word

campfire

and suddenly

i have cravings

for

pieces of hot dog

floating in

baked beans

just writing this

is giving me a hankering

however

i couldn't well imagine

that you would need that recipe

so i give you

a mature adult version

that

you can eat on your patio

while enjoying 

the blaze

of the 

setting sun

Pork and Beans
(printable recipe)

1 Tbs olive oil

2 rashers bacon--chopped

2 cups finely sliced leeks (crosswise)

2 garlic cloves--finely minced

1 tsp fresh rosemary--finely minced

1/2 red bell pepper--in small dice

1/2 lightly packed cup sundried tomato--chopped (tomato should be packed in oil or reconstituted before using)

1 bottle beer

3 cups cooked cannellini beans--drained (drained if using canned)

salt and pepper

4 italian sausage (or any dinner sausage you like)

aged or reduced balsamic vinegar (optional)

Heat stockpot over medium heat.  Cook bacon in olive oil until it is cooked, but has not crisped.  Pour off all but 1 tablespoon fat.  Toss in leeks and cook until they are soft and creamy.  Add garlic and continue to cook until the garlic just begins to soften.  Add tomatoes, rosemary and red peppers. Cook for about 5 minutes, then pour in beer and beans. Cook for about 15-20 minutes on low (can go longer if you like). Meanwhile, cook sausage in a heavy pan or on the grill. Test beans for seasoning and add salt and pepper as desired (i add about 1 tsp pepper and just a pinch of salt).  Spoon beans onto serving plate. Top with a sausage (or two) and drizzle with balsamic vinegar (if using).

EAT UP!