- 8
Ingredients
- FOR THE SPICE MIX:
- Assorted dried whole or powdered California and Mexican chilies like anchos (dried poblanos), moritas (smoked serranos), habaneros
- Sea salt
- Cayenne pepper
- Paprika
- FOR THE GOOP:
- 3 tablespoons olive oil
- 2 Maui, Vidalia or other sweet onions, coarsely chopped
- 2 red bell peppers, seeded, sliced into thin rings
- 8 ounces okra, trimmed, cut crosswise in half
- 6 ounces portobello or other mushroom caps, coarsely chopped
- 1 16-ounce package fresh or frozen blanched, shelled soybeans (edamame)
- 1 pound wild-boar or other lean sausage seasoned with fennel or garlic and parsley, removed from casings
- Tips from 1 bunch asparagus (optional)
- Mashed purple Peruvian potatoes seasoned with butter, salt and pepper
Preparation
Step 1
To make spice mix:
grind chilies in a mortar and pestle and mix according to taste with salt, cayenne and paprika. (To make a medium-hot mix, combine about 2 tablespoons each powdered anchos and moritas, 1 tablespoon each paprika and salt and 1/2 teaspoon each powdered habeneros and cayenne.) Store in a saltshaker.
To make goop:
heat the oil in a 4-quart dutch oven over medium-high heat and sauté onions until translucent, about 10 minutes. Stir in about 1 tablespoon spice mix and cook 1 minute. Stir in bell peppers, okra, mushrooms and soybeans, cover and cook about 15 minutes, stirring occasionally.
Meanwhile, brown the sausage in a large nonstick skillet over medium heat, breaking up into small pieces with a wooden spoon. Stir into the goop. Cover and simmer about 40 minutes, stirring occasionally. Season to taste.
Stir in asparagus, cover and cook about 5 minutes longer. Serve with mashed potatoes.