Three-Bean Bunny Chow

Heat a large skillet on medium heat and add the vegetable oil and whole spices.

Gently toast the spices.

Drain through cheesecloth, reserving the spices in the fragrant oil.

Wrap the spices in cheesecloth and twine to make a sachet and set aside for later.

Return the aromatic oil to the pot and heat again.

Add the ground spices and flour, heating on medium-high while stirring until they just begin to stick to the bottom of the pan.

Add the onion, garlic, and grated ginger, cooking until translucent, about 2 minutes, stirring often.

Add the tomatoes and season with salt, cooking until they start to break down, about 5 minutes.

Add the broth or water, lime zest, potatoes, and spice sachet, cooking for 10 to 15 minutes until the potatoes are just tender and the liquid is slightly reduced.

Add the colorful mix of black beans, dark red kidney beans, and great northern beans along with some lime juice, cooking until thickened and heated through, about 5 minutes.

Remove the spice sachet.

Cut the pulmon loaf into six sections and scoop out some of the inside, leaving about a one 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.

Ladle the bunny chow into the bread bowl and garnish with cilantro.

Serve the bread insides on the side for dipping.

Equipment Needed

Dietary

Allergens