Yield: 1 Servings
|2 cups||Diced cooked ham|
|1 tablespoon||Brown sugar|
|½ teaspoon||Allspice (up to 1)|
|¼ cup||Orange marmalade|
|2 tablespoons||Fresh lemon juice|
|2 cans||(15 oz.) black beans, drained, rinsed|
|1 can||(14.5 to 16 oz.) whole tomatoes, cut up, undrained|
|1 can||(4.5 oz.) chopped green chilies|
|1 teaspoon||Fresh lemon juice|
|1 tablespoon||Chopped cilantro|
Here's a recipe that I made for dinner last night. It comes from last year's Pillsbury Bake-off cookbook, and was very unusual and very good.
I've left out the brand names.
In a large saucepan combine all chili ingredients. Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally. In a small bowl, combine banana slices with lemon juice; toss to coat. Top each serving of chili with banana slices and cilantro. 4 (1-½ cup) servings.
Posted to EAT-L Digest by Cheryl Mainard <cmainard@...> on Jul 8, 1997