I celebrated a gift of a red-enamelled 5.2-liter Fontignac stew pot by
making a batch of my vegetarian chili.

Ingredients:

Half kg of barbunya (cranberry beans), a large onion, garlic, celery
stalks, 1 ea sweet green and red peppers, 3 chili peppers, parsley,
tomato paste, cumin seed, thyme, two bay leavs, 1 can tomatoes,
anchovy fillets, vinegar, Worcestershire, olive oil.

Method:

Parboil the beans but leave them in their liquor. Reserving the
parsley leaves, coarsely chop the other aromatics. Make a sofrito
using the oil, paste, anchovy, onion, celery, garlic, peppers. &
parsley stalks. Add the tomatoes, cumin, thyme, & bay and bring to a
boil. Add the drained beans & Worcestershire. Top up with boiling
water as needed. Simmer slowly an hour or so until the beans are
tender. Chop up the remaining parsley and fold in together with half a
wine glass of red vinegar.

Picture in alt.binaries.food.

https://en.wikipedia.org/wiki/Cranberry_bean
--
Bob, who didn't know they were called that...
The joint that time is out of
www.kanyak.com