Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 I can't take credit for thinking this one up! It came from a group I donate to: In Defense of Animals... but it sure looks good! Algerian Chili Happy New Year! Ring in 2008 in good health and resolve to improve your diet with flavorful plant-based foods. This Algerian Chili features nutritious, protein-rich navy beans. Low in fat, navy beans contain high quality soluble fiber, which helps the body eliminate cholesterol. Fill up on this chili for a hearty winter meal or serve with tortilla chips as an exciting dip at your New Year festivities. Ingredients: 2 cups navy beans, soaked 1/4 cup olive oil 1 large onion, finely diced 3 small dried red chilies, seeded 15 garlic cloves, minced 1 Tbs. sweet paprika 1/4 tsp. freshly ground black pepper 4 tsp. ground cumin 6 oz. tomato paste 2 tomatoes, coarsely chopped 7 cups water or vegetable broth 2 bay leaves 2 1/2 tsp. salt 1/8 tsp cayenne, or to taste 20 sprigs fresh flat-leaf parsley, chopped 10 sprigs fresh cilantro, chopped Directions: Rinse and pick over the beans and soak them overnight; drain and reserve. In a large soup pot over medium heat, heat the oil and cook the onion, stirring occasionally, until tender. Add chilies, garlic, paprika, pepper, and cumin. Cook, stirring for 2 to 3 minutes; add tomato paste and stir until mixture thickens (1 to 2 minutes); stir in tomatoes and 1 cup of water or broth and bring to a boil. Add the beans and remaining 6 cups water or broth. With a thread or cotton string, tie together bay leaves, cayenne, and half parsley sprigs, and add them to the pot. Lower heat to medium-low, cover, and cook beans until tender (1-2 hours). Before serving, discard the chilies, bay leaves, and tied parsley; mince remaining parsley and add to pot along with cilantro. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Sounds very good.. I wonder if I could substitute Temph for the beans...I can;t stand beans except for lentils I know that I should eat beans but I cant stand the constancy " Kim C. " <kycady07 wrote: I can't take credit for thinking this one up! It came from a group I donate to: In Defense of Animals... but it sure looks good! Algerian Chili Happy New Year! Ring in 2008 in good health and resolve to improve your diet with flavorful plant-based foods. This Algerian Chili features nutritious, protein-rich navy beans. Low in fat, navy beans contain high quality soluble fiber, which helps the body eliminate cholesterol. Fill up on this chili for a hearty winter meal or serve with tortilla chips as an exciting dip at your New Year festivities. Ingredients: 2 cups navy beans, soaked 1/4 cup olive oil 1 large onion, finely diced 3 small dried red chilies, seeded 15 garlic cloves, minced 1 Tbs. sweet paprika 1/4 tsp. freshly ground black pepper 4 tsp. ground cumin 6 oz. tomato paste 2 tomatoes, coarsely chopped 7 cups water or vegetable broth 2 bay leaves 2 1/2 tsp. salt 1/8 tsp cayenne, or to taste 20 sprigs fresh flat-leaf parsley, chopped 10 sprigs fresh cilantro, chopped Directions: Rinse and pick over the beans and soak them overnight; drain and reserve. In a large soup pot over medium heat, heat the oil and cook the onion, stirring occasionally, until tender. Add chilies, garlic, paprika, pepper, and cumin. Cook, stirring for 2 to 3 minutes; add tomato paste and stir until mixture thickens (1 to 2 minutes); stir in tomatoes and 1 cup of water or broth and bring to a boil. Add the beans and remaining 6 cups water or broth. With a thread or cotton string, tie together bay leaves, cayenne, and half parsley sprigs, and add them to the pot. Lower heat to medium-low, cover, and cook beans until tender (1-2 hours). Before serving, discard the chilies, bay leaves, and tied parsley; mince remaining parsley and add to pot along with cilantro. Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 I would think substituting Tempeh would be a acceptable substitution. It has the protein content & consistancy to thicken the Chili. Perhaps adding lentils also would be a good idea. Chili is so fun, because you really can't do too much wrong... I think a great fundraising idea for a charity dedicated to animals would be to have a Vegetarian Chili Contest. Charge an entry fee, give the winner a wonderful certificate and a lot of praise & give the money to the charity! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 This recipe looks delicious. If ANYONE tries it please let us know - including any changes you made to the recipe to suit your personal taste - because I'd really like to be able to put it in our Files!!! but can't of course until it is 'tried and true' (by a member). Love and hugs, Pat --- " Kim C. " <kycady07 wrote: > I can't take credit for thinking this one up! > It came from a group I > donate to: In Defense of Animals... but it sure > looks good! > > Algerian Chili > Happy New Year! Ring in 2008 in good health and > resolve to improve > your diet with flavorful plant-based foods. > This Algerian Chili > features nutritious, protein-rich navy beans. > Low in fat, navy beans > contain high quality soluble fiber, which helps > the body eliminate > cholesterol. Fill up on this chili for a hearty > winter meal or serve > with tortilla chips as an exciting dip at your > New Year festivities. > > Ingredients: > > > 2 cups navy beans, soaked > 1/4 cup olive oil > 1 large onion, finely diced > 3 small dried red chilies, seeded > 15 garlic cloves, minced > 1 Tbs. sweet paprika > 1/4 tsp. freshly ground black pepper > 4 tsp. ground cumin > 6 oz. tomato paste > 2 tomatoes, coarsely chopped > 7 cups water or vegetable broth > 2 bay leaves > 2 1/2 tsp. salt > 1/8 tsp cayenne, or to taste > 20 sprigs fresh flat-leaf parsley, chopped > 10 sprigs fresh cilantro, chopped > > Directions: > > Rinse and pick over the beans and soak them > overnight; drain and > reserve. > In a large soup pot over medium heat, heat the > oil and cook the > onion, stirring occasionally, until tender. > Add chilies, garlic, paprika, pepper, and > cumin. Cook, stirring for 2 > to 3 minutes; add tomato paste and stir until > mixture thickens (1 to > 2 minutes); stir in tomatoes and 1 cup of water > or broth and bring to > a boil. > Add the beans and remaining 6 cups water or > broth. > With a thread or cotton string, tie together > bay leaves, cayenne, and > half parsley sprigs, and add them to the pot. > Lower heat to medium-low, cover, and cook beans > until tender (1-2 > hours). > Before serving, discard the chilies, bay > leaves, and tied parsley; > mince remaining parsley and add to pot along > with cilantro. > > > ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 is that really 15 gloves of garlic? Patricia Sant <drpatsant wrote: This recipe looks delicious. If ANYONE tries it please let us know - including any changes you made to the recipe to suit your personal taste - because I'd really like to be able to put it in our Files!!! but can't of course until it is 'tried and true' (by a member). Love and hugs, Pat --- " Kim C. " <kycady07 wrote: > I can't take credit for thinking this one up! > It came from a group I > donate to: In Defense of Animals... but it sure > looks good! > > Algerian Chili > Happy New Year! Ring in 2008 in good health and > resolve to improve > your diet with flavorful plant-based foods. > This Algerian Chili > features nutritious, protein-rich navy beans. > Low in fat, navy beans > contain high quality soluble fiber, which helps > the body eliminate > cholesterol. Fill up on this chili for a hearty > winter meal or serve > with tortilla chips as an exciting dip at your > New Year festivities. > > Ingredients: > > > 2 cups navy beans, soaked > 1/4 cup olive oil > 1 large onion, finely diced > 3 small dried red chilies, seeded > 15 garlic cloves, minced > 1 Tbs. sweet paprika > 1/4 tsp. freshly ground black pepper > 4 tsp. ground cumin > 6 oz. tomato paste > 2 tomatoes, coarsely chopped > 7 cups water or vegetable broth > 2 bay leaves > 2 1/2 tsp. salt > 1/8 tsp cayenne, or to taste > 20 sprigs fresh flat-leaf parsley, chopped > 10 sprigs fresh cilantro, chopped > > Directions: > > Rinse and pick over the beans and soak them > overnight; drain and > reserve. > In a large soup pot over medium heat, heat the > oil and cook the > onion, stirring occasionally, until tender. > Add chilies, garlic, paprika, pepper, and > cumin. Cook, stirring for 2 > to 3 minutes; add tomato paste and stir until > mixture thickens (1 to > 2 minutes); stir in tomatoes and 1 cup of water > or broth and bring to > a boil. > Add the beans and remaining 6 cups water or > broth. > With a thread or cotton string, tie together > bay leaves, cayenne, and > half parsley sprigs, and add them to the pot. > Lower heat to medium-low, cover, and cook beans > until tender (1-2 > hours). > Before serving, discard the chilies, bay > leaves, and tied parsley; > mince remaining parsley and add to pot along > with cilantro. > > > ________ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 > is that really 15 gloves of garlic? It is. I checked it out on the web and found it to be 15 cloves of garlic on several different sites. It always uses the beans, by the way - white navy beans, cooked until very soft, I understand. Some of the sources: http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=2103 http://www.thegutsygourmet.net/af-chili.html http://www.gourmet.gr/recipes/algerian/show.asp?gid=1 & nodeid=26 & arid=5377 http://www.cdkitchen.com/recipes/recs/15/Algerian_Chili18936.shtml http://www.about-recipes.com/recipe.php?id=12241 http://www.vegan-food.net/recipe/1148/Algerian-Chili-Loubia-B-Dersa/ http://www.astray.com/recipes/?show=algerian%20chili%20(loubia%20b'dersa) I also ran across it on another group of which I am a member Have fun - some of these sites give more info than others about the dish itself, etc., not just the recipe. I also found a me*t version somewhere, but . . . . LOL Love and hugs, Pat ---- Dr Patricia M. Sant http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Spice: Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada 'To cultivate kindness is a valuable part of the business of life.' Samuel Johnson (1709-1784) ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 On 1/3/08, Robin Chaloune <rchaloune wrote: > > is that really 15 gloves of garlic? It seems like a lot, but I know from experience that the way it is cooked (sauted and then simmered for a long time in lots of soup) will mellow the garlic and make tons of it appropriate to the flavor. I get the jars of pre-minced garlic (when you do the math, it costs about the same as buying the dried buds but you don't have to do the peeling and chopping, which is the part I always hate about cooking with garlic) and 15 cloves would be 5 tablespoons of the pre-minced and I've easily put that in a soup that starts with 2 cups of dried beans. If you're not used to eating lots of garlic, though, eating a whole lot all of the sudden *can* give you some fiery after-effects, despite how wonderful it tastes when you're eating it! The body gets used to high levels of garlic pretty quickly, though, I've found. (Being the garlic addict I am! LOL) Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 On 1/3/08, Patricia Sant <drpatsant wrote: > > This recipe looks delicious. If ANYONE tries it > please let us know - including any changes you > made to the recipe to suit your personal taste - > because I'd really like to be able to put it in > our Files!!! but can't of course until it is > 'tried and true' (by a member). I've currently got everything except the red chilis, tomato paste, and fresh tomatoes but I'm going to the grocery already tomorrow so I'll give it a try this weekend and report back! It looks yummy; I can't wait! Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 That pre-minced is very convenient. But most of those jar also contain a large amount of oil to keep the garlic from going bad. If you're watching your oil/fat in-take, it's best to avoid it and stick to the fresh stuff. For convenience, I usually buy 5 bulbs of garlic, peel them, cut the bit at the bottom of the cloves, put them in the small bowl of my food processor, mince until they are the way I like them, and freeze them in ice cube trays. I transfer them to bags later. I only fill the cube up half way. You can also buy them like this in the fresh veg section now... at least you can at a few of our grocery stores. Cheers! Denise - Sparrow R Jones Friday, January 04, 2008 1:47 AM Re: Algerian Chili On 1/3/08, Robin Chaloune <rchaloune wrote: > > is that really 15 gloves of garlic? It seems like a lot, but I know from experience that the way it is cooked (sauted and then simmered for a long time in lots of soup) will mellow the garlic and make tons of it appropriate to the flavor. I get the jars of pre-minced garlic (when you do the math, it costs about the same as buying the dried buds but you don't have to do the peeling and chopping, which is the part I always hate about cooking with garlic) and 15 cloves would be 5 tablespoons of the pre-minced and I've easily put that in a soup that starts with 2 cups of dried beans. If you're not used to eating lots of garlic, though, eating a whole lot all of the sudden *can* give you some fiery after-effects, despite how wonderful it tastes when you're eating it! The body gets used to high levels of garlic pretty quickly, though, I've found. (Being the garlic addict I am! LOL) Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Yes, do let us know I'd try it myself if I hadn't already got a similar dish in the freezer now - in multiple lots. My freezer isn't that big - just the second third (about) of my two-door side-by-side refrigerator/freezer combo, so I have to be careful not to fill it up with things that the two of us can't eat up reasonably quickly. Still, it's tempting. all that lovely garlic - and of course it isn't really a 'chili' at all, but a bean stew with spices rather than the mexican-style thing, so would be quite different. Love and hugs, Pat > I've currently got everything except the red > chilis, tomato paste, and > fresh tomatoes but I'm going to the grocery > already tomorrow so I'll > give it a try this weekend and report back! It > looks yummy; I can't > wait! > > Sparrow > ---- Dr Patricia M. Sant http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Spice: Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada 'To cultivate kindness is a valuable part of the business of life.' Samuel Johnson (1709-1784) ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Can't wait to see what you think. I hope to try it Sunday! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 On 1/4/08, Denise Gontard Cartwright <dgontard wrote: > > That pre-minced is very convenient. But most of those jar also > contain a large amount of oil to keep the garlic from going bad. I've never seen it packed in oil. The stuff I get at my grocery is packed in water (otherwise I couldn't use it 1/4 of the year!) But thanks for the heads up! It's definitely a good thing to watch for. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 The stuff we get is also packed in oil - a couple of brands here, that I've seen, and both the same in that regard. I keep it in for when I need a tiny tiny bit for something or when I'm out of fresh. You should just see me trying to blot the oil out of it LOL I look really really neurotic!!! Actually, it does have a different taste in the finished dish than fresh garlic, but sometimes that doesn't matter - not much in it, just 'different'. I prefer fresh, however, I guess because that's what I'm used to - or the flakes, which are truly for emergency use only OR in some dishes that actually call for them because of something or other . . . . Imho, garlic is great is most guises - although I understand that some people are against it for various reasons. It makes me feel GOOD! (and tastes good too). Love and hugs, Pat --- Sparrow R Jones <sparrowrose wrote: > On 1/4/08, Denise Gontard Cartwright > <dgontard wrote: > > > > That pre-minced is very convenient. But most > of those jar also > > contain a large amount of oil to keep the > garlic from going bad. > > I've never seen it packed in oil. The stuff I > get at my grocery is > packed in water (otherwise I couldn't use it > 1/4 of the year!) But > thanks for the heads up! It's definitely a good > thing to watch for. > > Sparrow > ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 On 1/4/08, Patricia Sant <drpatsant wrote: > > Actually, it does have a different taste in the > finished dish than fresh garlic, but sometimes > that doesn't matter - not much in it, just > 'different'. I haven't noticed the difference because I can never make it through enough fresh garlic to get a good strong taste of it. I get all squicky: the tactile sensations of working with fresh garlic really trigger my sensory defensiveness in a big way! (I used to work in an Italian restaurant and my sensory defensiveness was so bad that there was one particular ingredient I couldn't put on the pizza because it made me so crazy to touch it. After less than a week, they moved me to the ovens because the one I couldn't handle touching was one of the most popular pizza ingredients so I was pretty much useless at the pizza station.) >or the flakes, > which are truly for emergency use only OR in some > dishes that actually call for them because of > something or other . . . . I keep the granules and the powder around for some things. The powder is really good in baking because it vanishes in the dough, leaving only flavor behind. The granules can " punch up " a soup that already has garlic in it but turns out not to have quite enough. > Imho, garlic is great is most guises - although I > understand that some people are against it for > various reasons. It makes me feel GOOD! (and > tastes good too). It can really get the blood pumping. :-) Good stuff. Sparrow Quote Link to comment Share on other sites More sharing options...
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