So it’s been awhile since I posted a recipe!
I’ve probably mentioned before how hard it is to find meals that use ingredients I can find here in China. Any recipe that includes canned anything (vegetables, soup, beans, etc) automatically needs to be tweaked, for example. This makes cooking challenging, but I’ve become very good at adapting recipes to become China-friendly.
Tonight I made vegetarian black bean chili. Mind you, these are soy black beans that I used; however, with the right seasonings you really can’t taste any difference. I kind of threw this together using a mixture of different recipes I found, and the result was pretty good! It is almost 100% China-friendly; there are a few spices you can’t find here (but I brought them from home/had them sent to me) and you need a blender.
- 1 tbsp olive oil (or vegetable oil to be China-friendly)
- 1/2 large onion, or 1 small onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 tomatoes, diced
- 1/2 c. corn kernels
- 5-6 mushrooms, quartered
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tbsp chili powder (possibly could use ground Sichuan pepper as an alternative?)
- 1 tbsp (ish) adobo
- 70 g tomato paste
- 3/4 c. chicken stock
- 1/2 c. cooked mung beans
- 1 1/2 c. cooked black beans
- small handful of fresh cilantro, chopped
- salt to taste
- cayenne pepper to taste
- Heat oil in a large pot. Add in onions, tomatoes, red pepper, corn and mushrooms. Saute until onions are translucent, about 10 minutes, on medium-low heat.
- Season with cumin, black pepper, chili powder and adobo.
- Stir in tomato paste, stock, mung beans and black beans until well incorporated. Add cilantro. Simmer on low heat for about 5 minutes.
- Pour half of the mixture into a blender or food processor and puree. My blender is really cheap and weak, so I didn’t puree mine until it was nice and smooth (as you can see in the photo). I like the way it turned out, though – nice texture. Add the pureed mixture back into the pot.
- Stir everything together. Season with salt. Enjoy!
The whole shebang took me less than an hour (I had the beans already cooked). This yielded about 3-4 portions.
Coming up next – photos from the Ebony Museum here in Leshan!