This is a hearty summer dish. Great for back to school because it's got protein and veggies - what more could you ask for?
A personal chef you say? Ah well, sorry we can't help with that but it sure would be great to have one, especially around those busy times.
You could easily adapt this recipe to suit the vegetables and beans you have in your home. It's very customizable as the beer inside this could be any one of your favourites!
This is a Rachel Ray recipe from one of her many magazines. We have a soft spot for Rachel as she really got us into cooking (Two Fat Ladies and Julie Child were the first cooking shows we watched when we were really young - too young to cook). First I used to love watching her Thirty Minute Meals show then we started picking up her magazine. We used to love to read it together while we ate. We don't often pick it up now since most of the dishes are meaty but we have decided use the magazines we currently have and try to veganize some of them? How does that sound? Waste not want not!
This recipe is pretty much already vegan but don't worry we'll be getting more adventurous! ;)
adapted from Everyday with Rachel Ray June/July 2008
Olive oil (shall I say EVOO for Rachel?)
Salt and pepper
2 zucchini, quartered then chopped
1 red bell pepper, diced or chopped or sliced whatever you like
1 red onion, chopped
2 cloves garlic, chopped
2 jalapeno chiles, seeded and diced
Two cans of beans - red, white, black; rinsed
1 tbsp chili powder
3 tbsp tomato paste
1 cup beer
1 cup vegetable broth
1/3 cup chopped cilantro
Lime wedges, for serving
Heat olive oil in large saucepan. Add garlic, jalapeno, and onion. Cook until golden and fragrant.
Add the peppers. Season with salt and pepper and add chili powder. Cook for 7 mins, stir frequently to prevent too much stick.
Add beans then vegetable broth and beer to de-glaze, making sure to scrape off anything stuck to the bottom of the saucepan. Stir in tomato paste and bring to a boil.
Reduce heat and simmer for ten minutes or until thickened.
Garnish with cilantro and lime wedges.