Serves 4
Ingredients:
3 tablespoons butter
1 green pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 cups kidney beans, canned/cooked
2 cups/14.5 oz. diced tomatoes, canned
3 teaspoons chili powder
8 drops Tabasco sauce
1 teaspoon cumin
3 cloves garlic, crushed
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
½ teaspoon pepper
1 cup raisins
1 cup raw cashews
Melt butter in a large saucepan, wok, or Dutch oven. Sauté onion, green pepper and celery until tender (10-15 minutes).
Add everything but the raisins and cashews. Bring to a boil.
Reduce heat and simmer until well blended (at least 15 minutes. 30 minutes is better).
Stir in the raisins and cashews. Simmer until raisins are plump and cashews are tender (about 30 minutes).
This recipe is possibly originally from Christine Code.