|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Adzuki Bean Chili|
|Contributed by: R Davis||Added: May 04, 2008 at 10:33 PM|
Chili beans from scratch (almost)
How to make it:
- 1 cup dry adzuki beans [or substitute BTD compliant legume]
- 1/2 pound ground beef
- 1 clove garlic
- onion [medium or to taste]
- sea salt [to taste]
- 1 slice of fresh ginger
- 14.5 or 16 ounce can diced tomatoes, not drained
- 1/2 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 cup beef broth
- 3/4 Tablespoon chili powder, to taste
- 1/4 teaspoon red pepper flakes
- 4 ounce can chopped green chilies, drained
- Place 1 cup dry beans in sauce pan - cover with water about 2 or 3 inches above beans.
- Bring to a rolling boil and boil 2 or 3 minutes. Cover and set aside for 4 hours.
- Drain and discard soaking water.
- Add fresh water about 2 inches higher than the beans.
- Add a slice of fresh ginger and bring to a boil slowly, skimming off any foam that may appear (the ginger seems to keep that from happening).
- When it reaches a full boil, reduce heat, partially cover pan and simmer until beans are tender, probably 1 to 1-1/2 hours, and can be mashed with a fork.
- Stir occasionally during this time and add more water if necessary.
- When cooked, drain water, discard ginger and rinse beans.
- Fry ground meat with garlic, salt, and onion.
- Drain fat and add meat to beans. Add other ingredients.
- Heat to boiling - reduce heat and simmer 15 - 20 minutes, stirring occasionally.