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From: Sassy (
Subject: Sabrina - I tried your Black Bean Chili and must say...
Date: May 9, 2003 at 3:01 am PST was terrific!

I made some modifications, such as carrot moons in place of bagged mini-carrots and canned chipotle peppers in place of dried. (I used 4 in lieu of 3 and really liked the flavor but my family said it was too hot for them. So I'll serve it over rice to tone it down a bit for them.)

Since I have not had success cooking beans in the pressure cooker so far (due to them being undercooked no matter how long I cook them and causing painful gas--I guess my family is just extra sensitive) I am experimenting with several different methods and batches before returning to the pressure cooker again for beans. I soaked them overnight and tried sprouting them. They didn't sprout in the recommended time but cooked very quickly over the stovetop. Next I'll try kombu and gradually work my way back to the pc, once I've got a winner lower gas-causing prep-method combination.

But the flavors in your chili were definitely terrific. I even tried it over salad as you've recommended before and thought I was eating Baja Fresh's vegetarian Tostada Salad! (Without the tostada, sour cream and guacamole, of course.) Top it with my homemade hot sauce and cilantro and MMMMM!!!

Thanks for sharing the recipe.


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