Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Submitted by Tasha Hendrickson of Montana
Ingredients:
3 Medium onion, sliced 3 Stalks celery, sliced 2 Green peppers, sliced 4 Cloves garlic, minced 2 Tbsp. olive oil 2 (28 oz.) cans tomatoes 3 (15½ oz.) cans red kidney beans 1 (15 oz.) can Great Northern beans or navy beans 1 c. beer or water 1/2 c. raisins 1/2 c. cashews 1/4 c vinegar 1 Tbsp. chili powder 1 Tbsp. snipped parsley 2 tsp. Salt 1 bay leaf 1½ tsp. Dried basil 1½ tsp. Dried oregano ½ tsp. pepper ¼ tsp. Pepper sauce 2 c. Shredded cheddar cheese
Directions:
Cook onion, celery, green pepper, and garlic in oil until tender. Stir in undrained tomatoes, undrained kidney beans, and Great Northern beans, along with all remaining ingredients except cheese. Bring to a boil; reduce heat. Cover and simmer 1 hour. Remove cover; simmer 1 hour longer. Remove bay leaf. Top each serving with shredded cheese.
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