Garden, Plant, Cook!

Sunday, July 27, 2008


Dear folks
If you have read either my cookbook or any of the my many recipes published in different media, you know how passionate I am about using herbs and spices for flavoring food. Much as I love tomatoes and use them in many recipes, my view is many folks use tomatoes, tomato sauce etc. because they do not know how to flavor foods with herbs and spices. SO...I created this easy recipe to be an 'off-the-shelf' 30 minute dinner - Add extra time if you want to make the cornbread topping.

This recipes is all about the herbs and spices for flavoring No tomatoes. If you are not familiar with the herb Epazote -- it is referred to as 'natural beano' because it works! Mexican Oregano is a specific variety but you can use Greek. And, if you want you can make this as hot(picante) as you like -- I always err on the side of mild for general consumption. Enjoy!

1 Tablespoon olive oil
1/2 Tablespoon granulated garlic
1 Tablespoon minced onion
1 Cup water
1 Tablespoon Mexican Oregano
1 Tablespoon Epazote (divided)
2 Tablespoons mild chili powder
1/2 Teaspoon salt
3/4 Teaspoon cumin
1 Teaspoon Sweet Paprika
1 Can (15 oz) Black Beans w/liquid
1 Can (16 oz) Vegetarian Refried Beans
2 Cups Frozen green Soybeans (shelled)
Optional: Topping using favorite Corn Bread Recipe.
Heat oil in heavy pan, add onion and garlic and stir for 1 minute, add all spices, and only half of Epazote and 1/2 cup water. Continuing stirring until all are well mixed, add other 1/2 cup water, refried beans and black beans (including bean liquid). Cook over medium heat for 10 minutes stirring occasionally. Add soy beans and continuing cooking for additional 15 minutes adding reserved Epazote in the last 10 minutes.
Optional topping. Set oven to 400 degrees and have ready a medium casserole pan. Mix corn bread batter according to your recipe and set aside. After adding soy beans to chili cook for 5 minutes. Add epazote, stir and pour beans into casserole. Gently pour corn bread batter over beans. Bake for 20 minutes approximately, until bread is golden brown.
Chili recipes are all about options: Add any of the following to the top of the beans before serving or before adding the batter: shredded cheese, chopped fresh onions, chopped fresh cilantro, green chilies or jalapenos if you want heat.
- - From the cookbook "101+ Recipes from The Herb Lady" - use this link to view the book through google book search

Or, click on the book cover in the sidebar to go to the publisher site.

-- Catherine, The Herb Lady

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