It is Cooking with Friends time again! Can you already guess from whose blog I have picked a recipe this time? By looking at the blog post title, maybe?
Well, if you cannot, you may get an idea from looking at this Smiley.
Still no idea? Then, I think, it is high time to have some pink on here! Yes, that is right – pink is the favorite color of the friend I am cooking with today.
Now you may know that the friend I am talking about is Kristina @ Spabettie. Perhaps you will also know her blog already – if you do not, please do not waste any more time and hop over there immediately! She not only has amazing recipes and beautiful pictures on her site, but she is also an incredibly kind, witty, and intelligent person. Knowing her has really enriched my life!
I first “met” Kristina on my lovely friend S‘ blog which we both read and comment regularly. For some months, we both were just aware of each other’s existence, but did not comment on our own blogs mutually. I would hop over to Kristina’s blog, reading silently but unnoticed. Then, after this had been going on for some time, I finally decided to reveal myself, and one of my first comments was on her Doxie page. You see, Kristina loves dachshunds, and she has a very darling and alert dachshund who she named “Basil” (after her favorite herb – another fact that I love, by the way: If I had a pet, I would name it “Pumpkin”, following the same line of thinking), and who probably is the most famous dachshund on the blog sphere.
Our first direct conversation started like this …
… and went on like this.
From that day on, we were friends, and she belongs to my closest circle of blogging friends and has a place in my heart. The support and friendliness she gives to me is amazing – be it with regard to my Solidarity with Japan series or (very recently) my thesis study, and of course all the lovely comments she writes on my posts. So the least I can do is making a Cooking with Friends post for her!
However, picking a recipe from Kristina’s blog was not easy. Particularly, it was very difficult to pick just one, because they all look so good! Finally, a decision was made in favor of her wonderful three bean chili, and the fact that this recipe features three (!) tablespoons (!) of cinnamon may or may not have played a crucial role.
~ three tablespoons of cinnamon is this much ~
Also, I am on a legume adventure, and the possibility to try three different kinds of beans in one recipe did not want to be missed.
This is how the original recipe looked like. (The picture is linked to the source page.)
~ are you drooling already? ~
I made some adaptations again, mainly switching some of the spices I did not have at home (I did not, however, touch the three tablespoons of cinnamon!), using canned instead of fresh tomatoes (and a larger quantity of them), adding some basil …
~ whee, hi Basil! ~
… and substituting two of the bean varieties because I could not find pinto beans, and I am not so much into kidney beans.
But I still used three different kinds of beans – the ones I could find at the Asian food store. Feel free to use every kind of beans and as many different kinds as you like.
~ black beans, black-eyed peas, and cranberry beans ~
Although I adore cinnamon and rather use lots of it than little, even I was not sure about the amount that went into this dish … But it turned out wonderfully delicious! Yay that this recipe made several servings!
THREE BEAN CHILI WITH CINNAMON AND BASIL
(adapted from Spabettie)
- butter or oil
- 3 cloves of garlic, peeled and finely chopped
- 1 large brown onion, peeled and chopped
- 1 large (red) bell pepper / capsicum, cut into dices
- 250 g (9 oz) canned black beans, drained and rinsed
- 250 g (9 oz) canned black-eyed peas, drained and rinsed
- 250 g (9 oz) canned cranberry beans, drained and rinsed
- 800 g (28 oz) canned tomatoes (or fresh tomatoes, chopped)
- salt to taste
- 1 tbsp dried chili flakes
- 3 tbsp ground cinnamon
- 2 tbsp dried basil
Heat fat in a large pot and roast the garlic and onions until slightly brown. Add the bell pepper, beans, and tomatoes, and bring to the boil while stirring constantly, then reduce the heat to low, and season with salt, chili, cinnamon, and basil. Put the lid on and cook covered on low heat for 30 minutes (if you are impatient like me) or longer – up to 5 hours (if you want to follow Kristina’s original instructions for maximum flavor).
Serve as a main dish as it is, or as a side dish with rice, quinoa, or vegetables. Anyway, enjoy!