It has been awhile since Jamie and I have done dinner. Tonight was the big night. I invited her over and started my culinary brain. I wanted to make something new since I rarely do anymore.
I have been crazing chili recently but this Georgia heat is really getting to me this year and a hot and heavy dish is not appetizing. After a little imaginative thought, I wondered if I could make a nice light summer chili. I did. It came out very well and Jamie enjoyed it as well.
Cold Summer Chili
3 cloves of garlic
15 oz of adzuki beans
15 oz of white beans
1 1/2 cups of cilantro leaves
1 cup of corn
5 tablespoons of pine nuts
4 tablespoons of olive oil
1 tablespoon of nutritional yeast
3 teaspoons of lemon juice
In a colander, strain and rinse the beans.
Meanwhile, in a blender, combine the pine nuts and olive oil and blend on low speed until grainy. Add the garlic and lemon juice and blend on low speed until nearly smooth. Throughout the blending process, take a spatula and push the sides on the blender down into the middle. Add the cilantro and nutritional yeast and puree until nearly smooth.
In a large bowl, add the beans and corn and mix well. Then pour the cilantro sauce over the bean and corn mixture and mix gently and thoroughly. Chill for at least 30 minutes.