Boaters are always looking for the one pot top of stove meal that can can be reheated! That way we can cook once and reheat for other meals while we enjoy boating activities.
This recipe does not rely on many fresh ingredients, so good while away from food stores!
3 tablespoons Olive Oil
1 very large or 2 large sweet onions, minced
3-4 tablespoons minced garlic
1 pound or more white mushrooms, sliced (or 2 large cans stems and pieces)
2 large cans tomato puree
1 cup water
1 pound raw cashew pieces
1 cup raisins
3-4 cans beans (a mix of white kidney beans, red kidney beans and cannelloni beans is best)
In very large pot, saute the onion and garlic in olive oil until the onion is translucent. Add the fresh mushrooms and cook for 5 minutes more (if using canned mushrooms, be sure to drain and add when you add the beans).
Add the tomato puree, cashews, raisins, garlic powder, chili powder and salt and pepper. Bring to a boil. Reduce heat and cook on low for 20 minutes. Add the rice and water, and continue to cook on low for 30-40 minutes. Drain and rinse the beans, then add to the pot and heat for 30 minutes more. At that point you will need to adjust seasoning to taste. Notice that the raisins have gotten really plump and the sweetness blended with the spicy chili powder is a great combination.
This reheats very well.