Chanterelle And Shiitake Black Bean Chili w Sour Cherries

Recipe Ingredients

3 cups	711ml	Tomato juice
3 cups	711ml	Orange juice
1 cup	237ml	Spelt berries
1		Fresh thyme - reserving
1 1/2 tablespoons	22ml	Fresh thyme leaves
2 cups	320g / 11oz	Dried black beans
1/4 cup	59ml	Peanut oil
2 cups	125g / 4.4oz	Onions - diced (large)
8		Garlic cloves - minced
2		Sweet green peppers - diced (large)
2		Ancho chilies - minced
1		Chipotle chili - minced
1		Pasilla chili - minced
1/4		Habenaro chili - minced
15		Plum tomatoes - seeded, quartered
2 cups	125g / 4.4oz	Fresh corn kernels
3 tablespoons	45ml	Freshly-chopped oregano
1		Scallions - diced
3 tablespoons	45ml	Cumin seeds - toasted, ground
2 lbs	908g / 32oz	Chanterelles mushrooms - cleaned, halved
2 lbs	908g / 32oz	Shiitake mushrooms - cleaned, and
		Stems removed
2 cups	125g / 4.4oz	Dried sour cherries

Recipe Instructions

In a large saucepan combine juices and bring to a boil. Add spelt berries, fresh thyme and beans. Simmer covered 1 1/2 hours.

In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes. Add cooked beans and return to a simmer.

While beans simmer, heat remaining oil in saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili-bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8864 broadcast 04-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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