Chili with Bananas

... with Cheese

for three or four

• ½ Lb or ¼ kg (225 to 250 g) dry dark red kidney beans
• 2½ Lb or 1¼ kg (1125 to 1250 g) tomatoes
• 3 green bell peppers
• 3 not-too-ripe bananas
• ½ tsp summer savory
• 1 or 2 bay leaves
• 1 tsp smoked paprika powder
• 1 tsp chili powder
• ¼ tsp red pepper flakes or cayenne pepper
• 1 tsp olive oil
• rice
• (optional) cubed cheese (Swiss, Monterey Jack, Velveeta)
• (optional) cucumber side dish

1. The afternoon or evening before, pick over dried beans, discard eventual dirt and damaged beans, wash and put to soak. You could change the water a few times.
2. 4 Hours before dinner, rinse beans, add savory and Bay leaves, add 5 cups or 1¼ liter warm water (from a kettle) - bring to a boil, cover and lower heat
3. Cut up tomatoes, put in pan, add paprika powder, bring to a boil and stew for 3 or 4 hours
4. Wash and soak rice, if necessary early
5. Two hours before dinner add chili and pepper powder to stewing tomatoes
6. Then wash and cut up bell peppers, remove seeds and white from inside, sauté in olive oil until bright green turns to moss green and most water has boiled off, then add to tomatoes
7. Start cooking rice so it'll be ready in time
8. Fifteen minutes before dinner, remove bay leaves from beans and drain; cut up three bananas and add; pour tomato stew and bell peppers mixture over it and mix; heat up for 10 minutes or so more
9. Serve next to rice; you may add some cubed cheese

Many years ago, my wife told me: "I put bananas in the chili." I don't remember how it tasted, but I thought it was ridiculous, and she never made it again. But a few years ago I made, 'resurrected' it to humor her - and we all really liked it. Now I make it once a week.
In Holland, I would make this with kapucijners 'marrowfat peas'

(de) banaan

bananen

groene paprika 2

groene paprika 2

groene paprika 2

Your chef: Marco Schuffelen - email more recipes (Dutch & International) Hear Dutch food words and lines more Dutch

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