- 8 oz Chick peas
- 8 oz Navy or Great Northern beans
- 8 oz Black or Kidney beans
- ½ fluid oz Olive oil
- 1 tbsp Garlic, minced
- 2 tsp Shallots, minced
- 2 ½ oz Celery, small dice
- 2 ½ oz Carrots, small dice
- 4 oz Onions, small dice
- 5 oz Tomatoes concasse’
- 2 tsp Curry powder
- 1 tsp Cumin seeds, toasted, ground
- 8 fluid oz Vegetable stock
- 6 fluid oz Vegetarian Demi-glace
- 1 tsp Black peppercorns, cracked
- 1 tbsp Parsley, minced
- 1 tbsp Cilantro, minced
- 1 tbsp Mint, minced
1. Cook the beans separately until they are tender to the bite. Drain and reserve.
2. Heat the oil and add the garlic, shallots, celery, carrots, and onions. Sauté until the onions are a light golden color.
3. Add the tomatoes and sauté briefly.
4. Add the curry and cumin and sauté for another 2 minutes.
5. Add the beans, stock, and demi-glace. Bring the liquid to a simmer, cover, and stew over direct heat or in a moderate (350 degree F) oven until all ingredients are extremely tender.
6. If necessary, place the stew over direct hear and cook, uncovered, until the liquid is properly reduced. Add the peppercorns, parsley, cilantro, and mint.
Yields 10 portions
