I sauna'd for a good hour today. Sweat out a night's worth of toxins. I feel good.
While I was in the sauna, the black beans were in the slow cooker on high. When I got home, all I had to do was chop & stir-fry the veggies, and with some tricky maneuvers, whip together a chili which I am gonna eat with Lucas while we finish watching StarTrek-The Search For Spock.
Here's what happened:
2 1/2 cups of soaked black beans
(back story: take 1 1/2 cups of dry black beans and soak in 4 cups pure water in a deep bowl overnight. Drain & refrigerate until use. Within four days; airtight stays better longer)
4-5 cups water
Put in a slow cooker on high. Aprox 3-4 hours
3 small carrots
1 small red onion
2 cloves of garlic (use that gorgeous Ontario grown-it's fresher and juicier)
4 large button mushrooms
2 tbsp fryable sunflower oil (organic, cold pressed & canadian-orphee brand you can trust)
1/2 cup organic Catsup
1 tsp turmeric
2 tsp chili powder
1 shake paprika
1 shake himalayan rock salt
2 tsp rosemary
1 ancho chili
1 chipotle pepper
4 sundried tomatoes
put the sundreid tomatoes, chipotle and ancho through the old fashioned meat grinder, finish with a small peice of bread. Grind into a bowl and transfer to the slow cooker with the cooked beans.
add catsup & stir well
Chop carrots, onion, garlic, mushrooms & fry in a cast iron skillet on med in sunflower oil
dash-in the spices, stir fry for 5-10 minutes
transfer this to the slow cooker and put on low.
cook for 30 minutes.
make spelt ribbon pasta.
serve the chili over the pasta.
why not?
Now you try.
