The Recipe
hibernation fare
COOK TIME : a few secondsPREP TIME : a few seconds
From Smitten Kitchen
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 tablespoon vegetable oil
- 1 humongous onion, diced
- 1 15-ounce can of pinto beans, drained and rinsed
- 1 15-ounce can of black beans, drained and rinsed
- 1 15-ounce can of kidney beans, drained and rinsed
- 1 28-ounce plus one 15-ounce can diced tomatoes
- 1 cup water or stock
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 tablespoon unsweetened cocoa
- 1 minced chipotle in adobo, from a can, or if your store is out, ahem, 1/4 teaspoon cayenne will do (the amount here will add a nice kick so tune it up or down according to your tastes; the type and brand of chili powder you use will also affect the heat)
- Salt and pepper, to taste
- Sliced green onions, for garnish
- 1 1/4 cups buttermilk, milk or yogurt (or 1 1/4 cups milk and 1 tablespoon white vinegar — see Step 2 below) plus more as need
- 2 tablespoons butter, olive oil, lard or bacon drippings
- 1 1/2 cups (about 7 ounces) medium-grind cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar, plus more if you like sweet cornbread
- 1 eggs
- 1 tablespoon cumin (instead of chili powder); 1 cup fresh corn (instead of creamed); molasses or honey, in place of the sugar, about 1/4 cup; minced herbs such as cilantro or fresh parsley, 2 tablespoons; sautéed onions, shallots or leeks, about 1/2 cup.
- 2 1/2 pounds Italian sweet sausages, casings removed, crumbled (Deb note: we replaced this with some sweet, and some spicy Italian chicken and turkey sausages)
- 3 tablespoons olive oil
- 1 1/2 pounds mushrooms, thickly sliced
- 3 cups chopped onions
- 1 1/2 cups chopped fresh basil
- 1/4 cup chopped fresh oregano
- 6 large garlic cloves, chopped
- 1 cup dry white wine
- 5 cups canned crushed tomatoes with added puree
- 2 cups diced tomatoes (about 4 medium-large tomatoes)
- 2 tablespoons (1/4 stick) butter
- 1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)*
- 1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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