6 Bean Bunny Chow

Name: 6 Bean Bunny Chow
Ingredients: 6 bean bunny chow; 1/2 cup dry black beans; 1/2 cup dry black eyed peas; 1/2 cup dry whole Urad dal; 1/2 cup cups dry cranberry beans; 1/2 cup dry white haricot beans; 1 small can Kidney beans; 2 pods black cardamom; 1 stick cassia cinnamon; 1 tablespoon Bishops weed (Ajwain); 4-5 cloves garlic; 1/3 cup chopped fresh ginger root; 3-4 thai green chilies; 2 Large sweet onions; 1/2 teaspoon Turmeric powder; 1 tablespoon garam masala; 1/2 teaspoon cayenne pepper powder; 4 ounces tomato paste (~ 2/3 of those small 60z cans); Salt to taste; 2 cups grated Paneer cheese; 4 tablespoons ghee (clarified butter); 2 tablespoons Canola or any other neutral oil; 1 tablespoon muscovado sugar; Garnish & serving; Kimmelwick rolls as needed; 1 cup Sour cream; Lemon wedges; 2/3 cup chopped cilantro; 2 tablespoons very finely diced fresh ginger root; Juice of 1/2 a lemon

31 ingredients

6 steps

Ingredients

6 bean bunny chow
1/2 cup dry black beans
1/2 cup dry black eyed peas
1/2 cup dry whole Urad dal
1/2 cup cups dry cranberry beans
1/2 cup dry white haricot beans
1 small can Kidney beans
2 pods black cardamom
1 stick cassia cinnamon
1 tablespoon Bishops weed (Ajwain)
4-5 cloves garlic
1/3 cup chopped fresh ginger root
3-4 thai green chilies
2 Large sweet onions
1/2 teaspoon Turmeric powder
1 tablespoon garam masala
1/2 teaspoon cayenne pepper powder
4 ounces tomato paste (~ 2/3 of those small 60z cans)
Salt to taste
2 cups grated Paneer cheese
4 tablespoons ghee (clarified butter)
2 tablespoons Canola or any other neutral oil
1 tablespoon muscovado sugar
Garnish & serving
Kimmelwick rolls as needed
1 cup Sour cream
Lemon wedges
2/3 cup chopped cilantro
2 tablespoons very finely diced fresh ginger root
Juice of 1/2 a lemon
1 thati green chili, finely minced

Directions

1

Wash & soak all the dry beans for about 4 hours (preferably overnight) . Replace with plenty of fresh water, add the cinnamon, black cardamom and the bishops weed and bring to a boil. Lower the heat, cover and cook for about one hour or until the beans have cooked thoroughly. Discard the cinnamon & cardamom. Set aside, reserving the extra water. Drain & rinse the Kidney beans. Grate the Paneer cheese and leave out to partially dry out. (This will bring about a crumbly texture when added to the chili)
2

Combine the ginger, garlic & green chili and grind to a smooth paste. Grate the onions and set aside. Heat 2 tablespoons of ghee and the Canola oil in a 5 qt Dutch oven pan and add the ginger-chili-garlic paste. Saute till the mixture begins to caramelize to a golden brown color. Add the remaining ghee and add the grated onion and cook down to a thick caramelized onion paste.
3

Add the tomato paste, mix well, and add the turmeric, cayenne, salt and Garam masala. combine and cook till the mix loses the raw tomato smell from the paste and then add the cooked beans and the rinsed kidney beans along with the grated paneer.
4

Add the cooking liquid from the beans and the sugar, cover and simmer for 15 minutes on medium-low till the chili thickens up.
5

Combine the cilantro, minced chili, ginger & lemon juice and mince into a coarse sambal.
6

Scoop out the center of the rolls and ladle the 6 bean chili. Top with the cilantro sambal & sour cream and serve with a wedge of lemon