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Trio Bean Chili


1/2 medium yellow or sweet onion, chopped

1 jalapeno chili pepper (optional)

1/2 c. chopped mini sweet peppers or other sweet pepper

3-4 cloves garlic, minced

1 T. olive oil

1 large carrot, coarsely chopped

1 small yellow zucchini, coarsely chopped

1 T. chili powder (or to taste)

1/2 t. each cumin and coriander

1/4 t. turmeric

1 t. dried oregano

1 bay leaf

2 – 14.5 oz. cans diced tomatoes

1 c. Trio wine (or other dry red wine)

1 - 15 oz. can each of black beans, navy beans, and pinto beans (or other beans of choice), drained and rinsed

Shredded jalapeno smoked cheese for garnish (optional)

 

In a large sauce pan, heat olive oil over medium-high heat. Saute the onion, chili pepper, sweet peppers, and garlic in the hot oil, stirring frequently, for 2 to 3 minutes. Add carrots and zucchini and continue cooking and stirring for another 5 minutes. Add spices and stir constantly for 1 minute. Add tomatoes, wine, and bay leaf. Stir in drained beans. Bring to a simmer, reduce heat to low, partially cover, and simmer for 30 minutes, stirring occasionally. Garnish each serving with cheese, if desired. Makes 4 to 6 servings.


John Adams
Mailing Address: 9121 Stringtown Road Eatonville, Washington 98328
360-832-4743
stringtownfarms@stringtownfarms.com