Buzzard’s Breath Four-Alarm Revenge Chilir
In San Juan Capistrano, California pilgrims and locals gather to welcome the swallows as they return, but in In Hinckley, Ohio, they welcome the return of the buzzards (Turkey vultures, really) that, according to a Native American Wyandot legend on March 15. The event is cele ated in a series of festivals, and “buzzard’s breath” recipes are associated with this special day.
3 Tbsp corn oil2 large onions, diced6 cloves garlic, diced2 large bell peppers, chopped2 cups water5 celery stalks, chopped3 poblano chilies, roasted and chopped2 Serrano chilies, roasted and chopped1 jalapeno chili, roasted and chopped6 Tbsp red-hot chili powder1 Tbsp ground cumin2 tsp salt1 tsp black pepper2 cups cooked tomatoes1 cup tomato paste2 cups Anasazi beans (cooked)2 cups cranberry beans (cooked)2 cups navy beans (cooked)2 cups black turtle beans (cooked)4 cups water or broth½ cup sunflower seeds, roasted½ cup pecans, chopped, roasted½ cup pumpkin seeds, chopped, roasted½ cup fresh epazote, chopped½ cup cilantro, chopped½ cup green onions, chopped1 tsp ground ginger1 tsp oregano1 tsp thyme
1. Heat oil in a very large, deep pot over medium high heat. Quickly sauté the onions, garlic and bell pepper. Add 2 cups water, celery, roasted chilies and the next 4 dry seasonings.
2. Stir well and cook for several minutes. Add all the beans. Add the tomatoes, tomato paste and the additional water or broth. Blend thoroughly. Bring to a boil, reduce heat to a simmer.
3. Add all remaining ingredients. Simmer for 10 to 15 minutes.
4. Stir well, remove from heat and cover. Allow to sit for several hours. Before serving, remove a few cupfuls and puree. Return to pot and reheat.
5. Serve with choice of condiments.
Condiments: chilled sour cream, guacamole, diced peanuts, sunflower seeds, raisins, shredded white cheese
Black Bean, Sweet Potato and Chorizo Stewr
Serves 6
2 cups dried black beans (any kind) soaked overnight, drained6 cups water1 onion, diced2 Tbsp chili powder1 Tbsp cumin seed2 sweet potatoes, peeled and diced1 Tbsp extra virgin olive oil8 oz Mexican chorizo, casing removed, meat crumbled1½ cups diced tomatoes with juiceSalt and freshly ground pepperWarmed corn tortillas or hot rice for serving
1. Combine the beans, water, onion, chili powder and cumin in a large saucepan. Bring to boil, then reduce heat and simmer partially covered until the beans are completely tender, 1 to 2 hours.
2. Cover the sweet potatoes with salted water in a medium saucepan. Bring to a boil and boil until the potatoes are just tender, about 5 minutes. Drain.
3. Heat the oil in a large saucepan over medium heat. Add the sausage and sauté until browned, about 5 minutes.
4. Add the sweet potatoes, sausage, and tomatoes to the beans. Season with salt and pepper. Bring just to a boil, then reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning. Serve at once with tortillas or rice.
Recipes courtesy of Vicki Nowicki.
