Chili Sin Carne
Yield: Serves 4
Credit:
Emma Sawko launched the concept store Comptoir 102 in Dubai in 2012, followed by the Wild & the Moon restaurants in Paris, Dubai, and Abu Dhabi, which are lauded for their organic, plant-based, gluten-free, cold-press, no additives, no preservatives, no HPP, zero plastic concept.
Photojournalist Greta Rybus published Handcrafted Maine and her work has appeared in Bon Appetit, Modern Farmer, Food & Wine, The New York Times, The Wall Street Journal, and The Boston Globe.
© Wild Recipes by Emma Sawko, Flammarion, 2020.
Images © Greta Rybus
Ingredients
- Scant 1. cups (9 oz./250 g) dried red beans
- 1 garlic clove, peeled and finely chopped
- 1 onion, peeled and finely chopped
- A little olive oil for frying
- 5 tbsp (80 g) tomato paste
- 2 large eggplants, washed and cut into small cubes
- 2 red bell peppers, washed, seeded, and cut into small cubes
- 1 lb. (450 g) button mushrooms, washed and chopped
- 4 ripe tomatoes, washed and chopped
- ⅔ cup (160 ml) water
- 1 tsp paprika
- 1/2 tsp mild chili powder
- 1 bay leaf, washed
- Salt and pepper
To serve:
- 4 tbsp (60 g) vegan cream cheese (recipe p. 227)
- 4 tbsp (60 g) pico de gallo (recipe p. 222)
- Lime wedges
Directions
- Soak the dried beans in a bowl of cold water overnight or for at least 10 hours. Drain and put the beans in a large saucepan of fresh, salted water. Bring to a boil, boil for 10 minutes, lower the heat, and simme r for 1 hour 30 minutes or until the beans are tender. Drain.
- Fry the garlic and onion in a little olive oil in a large saucepan over low heat. Stir in the tomato paste and all the vegetables and continue frying. Pour in the water and add the spices, bay leaf, and red beans. Bring to a simmer and continue cooking until all the vegetables are tender.
- Remove and discard the bay leaf and season with salt and pepper. Divide among 4 plates and accompany each serving with a tbsp of vegan cream cheese and pico de gallo. Accompany with lime wedges to squeeze over.
