Video
Ingredients
- ½ vegetable oil
Whole Spices
- 2 cinnamon sticks
- 8 cardamom pods
- 2 star anise
- 2 teaspoons fennel seeds
- 2 teaspoons cumin seeds
- 1 bay leaf
Ground Spices
- 2 tablespoons garam masala
- 2 teaspoons ground coriander
- ½ teaspoon cayenne pepper
- 2 tablespoons turmeric
- 1 tablespoon ground ginger
- 2 tablespoons flour
- 1 cup onion small dice
- ¼ cup garlic minced
- 2 tablespoons ginger peeled and grated
- 2 cups roma tomatoes medium diced
- 2 tablespoons kosher salt
- 4 cups vegetable broth or water
- 1 tablespoon lime zest
- 3 cups Yukon gold potato peeled, medium dice
- 2 cups black beans cooked
- 2 cups dark red kidney beans cooked
- 2 cups great northern beans cooked
- 2 ounces lime juice
- 1 pullman loaf unsliced
- ½ cup cilantro chopped
Instructions
- Heat a large skillet on medium heat and add the vegetable oil, whole spices, and bay leaf. Gently toast the spices, then drain through cheesecloth, reserving the spices and the fragrant oil.
- Return the oil to the pot and wrap the spices in the cheesecloth and twine to make a sachet. Reserve.
- Heat the oil once again and add the ground spices and the flour. Heat on medium high, stirring until they just begin to stick to the bottom of the pan.
- Add the onion, garlic, and grated ginger and cook until translucent, about 2 minutes, stirring often.
- Add the tomatoes, season with salt, and cook until they start to break down, about 5 minutes.
- Add the broth or water, lime zest, potatoes, and the spice sachet. Cook for 10-15 minutes until the potatoes are just tender and the liquid is slightly reduced.
- Add the beans and lime juice. Cook until thickened and heated through, about 5 minutes.
- To serve: Cut the pullman loaf into 6 sections and scoop out some of the inside, leaving about a 1 -inch layer of bread for the bottom.
- Heat the bread and the insides in a 350-degree oven, until just starting to get brown and crusty, about 5 minutes. Remove the spice sachet.
- Ladle the Bunny Chow into each bread “bowl” and garnish with cilantro. Serve the bread insides on the side for dipping.
Notes
Recipe developed by the Culinary Institute of America.