Is it possible to improve upon perfection? Apparently, the answer is yes! Joy of Cooking reaches new heights with this series of illustrated volumes. All About Vegetarian Cooking begins with a short section on organic ingredients and nutrition for vegetarians and then plunges into a collection of more than 100 of Joy's best-loved vegetarian recipes.
1 to 2 fresh green chili peppers, seeded and finely chopped, or 1 chipotle pepper in adobo sauce, minced
1 tablespoon ground ancho chili pepper
1 tablespoon ground cumin
One 28-ounce can plum tomatoes, with juice, coarsely chopped
One 16-ounce can red kidney beans, rinsed and drained, or 1 1/2 cups cooked (about 1/2 cup dried)
One 16-ounce can cannellini beans, rinsed and drained, or 1 1/2 cups cooked (about 1/2 cup dried)
One 16-ounce can black beans, rinsed and drained, or 1 1/2 cups cooked (about 1/2 cup dried)
1 cup tomato juice
Salt to taste
Sour cream
Salsa Fresca (recipe follows)
Chopped fresh cilantro
Heat olive oil in a large saucepan over medium heat.
Add carrots, bell peppers, onions, and garlic. Cook, stirring, until the onions are golden, 12 to 15 minutes.
Add chili peppers and cumin. Cook, stirring, for 2 minutes.
Stir in tomatoes, beans, tomato juice, and salt to taste. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more tomato juice or water as needed, about 45 minutes.
Season and serve with sour cream, Salsa Fresca (recipe follows), and cilantro.
