I did not get round to getting a photograph of my St Davids Day Vegetarian Menu as it was one of my busiest and rewarding evenings. But I know there will be a next time when I make my vegetarian Welsh Chilli, so right now you will just have to imagine how this red, white and green Welsh Vegetarian Chilli looked like in a bowl. The colour red from the peppers, white from the cannelini and butter beans, and green from the leeks came through, extra red from the tomatoes and chilli flakes.
It was popular with the chilli fiends and avoided by some for the slightly milder Red Thai Dragon Curry or Red Dragon Burgers. And for those who did not like the idea of spices in either the Welsh Chilli or the Red Thai Curry had the option of Caerphilly Cheese, Leek and Potato Pie.
Welsh Chilli: Red, White and Green in a Bowl
270g white beans, soaked overnight.
2 tablespoons vegetable oil
1 medium onions, finely sliced
3 large leeks, washed and sliced
4 cloves garlic, crushed
1 celery stalk, thinly sliced
2 small red chillies, sliced
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander
2 red peppers, diced
1 x 400g can of tomatoes, chopped
1 pint vegetable stock
Salt and pepper to taste
Optional: coriander, chopped for garnish
In a wide pan, cook beans in water until tender. Drain and set aside.
In a saucepan, warm the oil on medium heat. Add the onions and garlic and saute until the onions become soft, then add the leeks and cook until soft. Add the celery and chilli, then cover and cook for about 5 minutes.
Reduce the heat and stir in the cumin, oregano, coriander, pepper and season with salt and pepper to taste. Cover and cook until the peppers begin to soften. Stir occasionally to keep the spices from burning. Then add in the tomatoes cook for about 5 minutes, then stir in the beans and cook for another 10minutes before stirring in the stock. Allow to simmer for 30 minutes on a gentle head. Adjust the seasoning if necessary. Garnish with chopped coriander and serve with rice or home-made nachos.