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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Chanterelles; cleaned & halved |
| 2 x ca. 450 g | Shiitake; cleaned & stems removed |
| 3 Tasse | tomato juice |
| 3 Tasse | orange juice |
| 1 Bund | Fresh thyme; plus |
| 1 1/2 Esslöffel | thyme fresh |
| 2 Tasse | black beans dried |
| 1/4 Tasse | peanut oil divided |
| 2 gross | Onions diced |
| 8 | cloves garlic minced |
| 2 gross | Sweet green peppers; diced |
| 2 | Ancho chiles; minced |
| 1 | Chipotle chile; minced |
| 1 | Pasilla chili; minced |
| 1/2 | Habanero chile; minced |
| 15 | Plum tomatoes; seeded & quartered |
| 2 Tasse | corn kernels fresh |
| 1 Bund | scallions diced |
| 3 Esslöffel | oregano |
| 3 Esslöffel | Toasted cumin seeds; ground |
| 2 Tasse | Sour cherries |
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Set mushrooms aside.
Boil tomato & orange juices, then add the bunch of thyme and the beans. Simmer covered 1 1/2 hours.
Heat 1/2 of the peanut oil (1/8 cup), add onion and garlic and brown. Add pepper, chiles, tomatoes and simmer 20 minutes; add com, scallion, oregano, the remaining 1 1/2 tablespoons thyme and the cumin and simmer 20 minutes; add beans and simmer.
While beans simmer heat remaining 1/8 C. peanut oil in a saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add to chile-bean mixture, stir well and simmer 20 minutes. Add cherries and serve.
No servings given - guesstimate 4? Chef Du Jour Jack Mcdavid Show #DJ9181
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