Hibernation Fare

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon vegetable oil
• 1 humongous onion, diced
• 1 15-ounce can of pinto beans, drained and rinsed
• 1 15-ounce can of black beans, drained and rinsed
• 1 15-ounce can of kidney beans, drained and rinsed
• 1 28-ounce plus one 15-ounce can diced tomatoes
• 1 cup water or stock
• 2 tablespoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon ground coriander
• 1 tablespoon unsweetened cocoa
• 1 minced chipotle in adobo, from a can, or if your store is out, ahem, 1/4 teaspoon cayenne will do (the amount here will add a nice kick so tune it up or down according to your tastes; the type and brand of chili powder you use will also affect the heat)
• Salt and pepper, to taste
• Sliced green onions, for garnish
• 1 1/4 cups buttermilk, milk or yogurt (or 1 1/4 cups milk and 1 tablespoon white vinegar — see Step 2 below) plus more as need
• 2 tablespoons butter, olive oil, lard or bacon drippings
• 1 1/2 cups (about 7 ounces) medium-grind cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar, plus more if you like sweet cornbread
• 1 eggs
• 1 tablespoon cumin (instead of chili powder); 1 cup fresh corn (instead of creamed); molasses or honey, in place of the sugar, about 1/4 cup; minced herbs such as cilantro or fresh parsley, 2 tablespoons; sautéed onions, shallots or leeks, about 1/2 cup.
• 2 1/2 pounds Italian sweet sausages, casings removed, crumbled (Deb note: we replaced this with some sweet, and some spicy Italian chicken and turkey sausages)
• 3 tablespoons olive oil
• 1 1/2 pounds mushrooms, thickly sliced
• 3 cups chopped onions
• 1 1/2 cups chopped fresh basil
• 1/4 cup chopped fresh oregano
• 6 large garlic cloves, chopped
• 1 cup dry white wine
• 5 cups canned crushed tomatoes with added puree
• 2 cups diced tomatoes (about 4 medium-large tomatoes)
• 2 tablespoons (1/4 stick) butter
• 1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)*
• 1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →