I have  connected with an old business acquaintance recently.  She and I have emailed and chatted on the phone for years and known of each each other for eons before that, but only met in person for the first time last week.  Isn’t life strange/wonderful that way?  We are now FB friends and I am getting to know another side of her life a bit better.  She recently sent me this recipe and although I have not yet made it, I know that it will be a hit.  The inclusion of salted cashews and beer, is why I am convinced.  Thank you Carolyn.

“Here’s a receipe that I love, and don’t pull out as often as I should.  Just made it tonight to take into the teacher’s tomorrow for Student Lead Conferences, and am glad that I made a little extra for myself!!

 

 2 Tbs olive oil

1 1/2 cups chopped celery

1 1/2 cups chooped green pepper

1 cup chopped onoin

3 cloves garlic, minced

Two 28 oz cans diced tomatoes (can use fresh)

One 19 oz can of black beans, rinsed and drained

One 19 oz can mixed beans, rinsed and drained

1/2 cup raisins

1/4 cup red wine vinegar

One 12 oz can of beer

1 tablespoon chili powder

1 tablespoon chopped parsley

2 teaspoon salt

1 1/2 teaspoon basil

1 1/2 teaspoon oregano

1 1/2 teaspoon cumin

1 teaspoon allspice

1/4 teaspoon pepper

1/4 teaspoon tabasco

1 bay leaf

3/4 cup cashews (unsalted)

1 cup shredded swiss, mozzarella, or cheddar cheese

Heat oil. Add celery, green pepper, onion, and garlic.  Cook until tender.  Stir in undrained tomatoes, beans, raisins, vinegar, chili powder, parsley, salt, basil, oregano, cumin, allspice, pepper, tabaco, and bay leaf.  Bring to boil.  Simmer, covered 1 1/2 hours.

Stir in beer and cashews.  Return to boil.  Simmer uncovered 30 miutes or until desired consistency. Remove bay leaf.  Sprinkle cheese on top of each serving. Enjoy!”

Kath’s quote: “You can’t possibly ask me to go without having some dinner. It’s absurd. I never go without my dinner. No one ever does, except vegetarians and people like that.”-Oscar Wilde

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