"Chefs wanting a Super Bowl recipe that Julia Child would approve of need look no further than this black-bean chili from the historic Cafe Beaujolais. Child once ordered the dish while visiting in the '80s, helping spread word of the restaurant far beyond its home in Mendocino. The current owner and chef of Cafe Beaujolais, Julian Lopez, includes the recipe in "The New Cafe Beaujolais Cookbook," which publishes Feb. 3 from the Collective Book Studio."
"Surely no old-time Cafe Beaujolais preparation is found in more fans' freezers around the country than this one, a stick-to-your-ribs vegetarian chili so satisfying and easy to make. To my amazement, Julia Child ordered this homey dish when she visited the Beaujolais in the mid-1980s. Topped with grated cheese and served with warmed corn tortillas, it was a healthy, economical meal that we wound up making by the boatload for a very long time once word got out about Julia's choice."
Black-bean chili from Cafe Beaujolais is a vegetarian, stick-to-your-ribs chili that serves eight and became widely popular after Julia Child ordered it during a mid-1980s visit. The recipe appears in The New Cafe Beaujolais Cookbook, which is published Feb. 3 by the Collective Book Studio. Ingredients include dried black beans, crushed tomatoes, onions, green bell peppers, olive oil, cumin seeds, Beaujolais Blend Herbs, cayenne, paprika, jalapenos, garlic, kosher salt, cheddar or Monterey Jack, green onions, sour cream, and cilantro. The chili is typically topped with grated cheese and served with warmed corn tortillas.
Read at The Mercury News
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