Opinicus wrote in rec.food.cooking:

> 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

Sounds good overall. Takes longer than an hour I suspect, for the
beans to be really ready.

Carol

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