Three Bean Bunny Chow
Ingredients
Yield: 6 servings
Ingredients
Amount
Vegetable oil
½ cup
Ingredients
Amount
Whole Spices:
Cinnamon stick
2 each
Cardamom pods
8 each
Star anise
2 each
Fennel seed
2 tsp
Cumin seed
2 tsp
Bay leaves
1 each
Ingredients
Amount
Ground Spices:
Garam masala
2 Tbsp
Ground coriander
2 tsp
Cayenne pepper
½ tsp
Turmeric
2 Tbsp
Ground ginger
1 Tbsp
Flour
2 Tbsp
Ingredients
Amount
Onion, small dice
1 cup
Garlic, minced
¼ cup
Ginger, peeled and grated
2 Tbsp
Roma tomatoes, medium diced
2 cups
Kosher salt
2 Tbsp
Vegetable broth or water
4 cups
Lime zest
1 Tbsp
Yukon gold potato, peeled, medium dice
3 cups
Black beans, cooked
2 cups
Dark red kidney beans, cooked
2 cups
Great northern beans, cooked
2 cups
Lime juice
2 ounces
Ingredients
Amount
Pullman loaf, unsliced
1 each
Ingredients
Amount
Cilantro, chopped
1/2 cup
Method
- Heat a large skillet on medium heat and add the vegetable oil and whole spices. Gently toast the spices, then drain through cheesecloth, reserving the spices and the fragrant oil.
- Return the oil to the pot and wrap the spices in the cheesecloth and twine to make a sachet. Reserve.
- Heat the oil once again and add the ground spices and the flour. Heat on medium high, stirring until they just begin to stick to the bottom of the pan.
- Add the onion, garlic, and grated ginger and cook until translucent, about 2 minutes, stirring often.
- Add the tomatoes, season with salt, and cook until they start to break down, about 5 minutes.
- Add the broth or water, lime zest, potatoes, and the spice sachet. Cook for 10-15 minutes until the potatoes are just tender and the liquid is slightly reduced.
- Add the beans and lime juice. Cook until thickened and heated through, about 5 minutes.
- To serve: Cut the pullman loaf into 6 sections and scoop out some of the inside, leaving about a 1 -inch layer of bread for the bottom.
- Heat the bread and the insides in a 350 degree oven, until just starting to get brown and crusty, about 5 minutes. Remove the spice sachet.
- Ladle the Bunny Chow into each bread “bowl” and garnish with cilantro. Serve the bread insides on the side for dipping.
Recipe by Chef Rebecca Peizer