Three Bean Bunny Chow


  • ½ vegetable oil

Whole spices

  • 2 cinnamon sticks
  • 8 cardamom pods
  • 2 star anise
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 1 bay leaf

Ground spices

  • 2 tbsp garam masala
  • 2 tsp ground coriander
  • ½ tsp cayenne pepper
  • 2 tbsp turmeric
  • 1 tbsp ground ginger
  • 2 tbsp flour
  • 1 cup onion, small dice
  • ¼ cup garlic, minced
  • 2 tbsp ginger, peeled and grated
  • 2 cups roma tomatoes, medium diced
  • 2 tbsp kosher salt
  • 4 cups vegetable broth or water
  • 1 tbsp 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 oz lime juice
  • 1 pullman loaf, unsliced
  • ½ cup cilantro, chopped


  1. 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.
  2. Return the oil to the pot and wrap the spices in the cheesecloth and twine to make a sachet. Reserve.
  3. 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.
  4. Add the onion, garlic, and grated ginger and cook until translucent, about 2 minutes, stirring often.
  5. Add the tomatoes, season with salt, and cook until they start to break down, about 5 minutes.
  6. 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.
  7. Add the beans and lime juice. Cook until thickened and heated through, about 5 minutes.
  8. 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.
  9. 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.
  10. Ladle the Bunny Chow into each bread “bowl” and garnish with cilantro. Serve the bread insides on the side for dipping.

Recipe developed by the Culinary Institute of America.