Tag Archives: beans

The Ultimate Everything Chili

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We’ve made more than our fair share of chili recipes over the past few decades—merging all types of ingredients. Beans of every variety, no beans. Cubed beef, ground beef, pork, turkey, chicken—even meatless. White chili, red chili, green chili. All different fresh and dried chiles and spices. Some we loved, others were just meh. A tip from a friend led us to a recent chili recipe in the NYTimes online cooking section and we decided to take a peek at it.

We agree with NYT’s assessment that a great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide wonderful complexity.

This recipe makes a thick, comforting chili that can be prepared in a Dutch oven on the stovetop (or in a slow-cooker); and it’s flavor improves with a long, slow simmer. It makes a decent-sized batch, perfect for a cold-weather get-together. If there are leftovers, they freeze well—or refrigerate for a few days and let the flavors meld even further.

Yeah, the list of ingredients is long, but the reward is a soulful bowl of goodness. Don’t forget to serve some, or all, of the extras: grated sharp Cheddar, sliced scallions, sour cream, hot sauce, pickled jalapeños and tortilla chips.

Our changes (noted in the recipe below) included doubling the amount of crushed tomatoes, using stout instead of pilsner beer, decreasing the maple syrup by half, swapping out chopped canned chipotles in adobo for the chipotle powder, and using our Le Creuset Dutch oven instead of a slow cooker.

The Ultimate Everything Chili

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 large yellow or red onion, finely chopped
  • Kosher salt
  • 2 lbs. ground beef, 80 percent lean, 20 percent fat
  • 8 garlic cloves, finely chopped
  • 1 6-oz can tomato paste
  • 1 Tbsp. sweet paprika
  • 1 1⁄2 Tbsp. canned chipotle, chopped
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. mustard powder
  • 2 tsp. hot smoked paprika
  • ½ tsp. cayenne powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 12 oz. (1½ cups) stout beer, such as Guiness
  • 1 28-oz. can crushed tomatoes in juice
  • ¼ cup cider vinegar
  • 1 Tbsp. maple syrup or dark brown sugar
  • 2 Tbsp. soy sauce
  • 2 tsp. beef stock bouillon paste, such as Better Than Bouillon
  • 1½ tsp. unsweetened cocoa powder
  • 2 15.5-oz. cans kidney beans, drained and rinsed
  • 2 15-oz. cans pinto beans, drained and rinsed
  • 1 Tbsp. Worcestershire sauce
  • For serving: Hot sauce, grated sharp Cheddar, sliced scallions, sour cream, sliced jalapeños, and crushed tortilla chips

Directions

  1. Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color and some of the liquid has evaporated, about 10 minutes.
  2. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and chopped chipotle chiles and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
  3. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, drained beans and ½ cup water. Cover and cook on low for at least 1 hour and up to 2 hours; stirring every 15 to 20 minutes.
  4. When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

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Adapted from a recipe by SarahDiGregorio for NYTimes Cooking

White Beans and Chorizo with Quick Marinated Tomatoes and Onions

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If you are looking for a flavorful, casual meal that puts creamy white beans at the fore, and gets to the table as quickly as possible, then this Mediterranean-inspired recipe from America’s Test Kitchen is for you. To pull it off, pair the beans with sweet cherry tomatoes or homegrown (or local) slicing tomatoes, sharp red onion, and meaty Spanish chorizo.

Quickly marinating the tomatoes and onion in sherry vinegar (don’t substitute any other vinegar) while the chorizo cooks helps bring out the tomatoes’ sweetness and softens the onion. Cooking the beans in the same oil used to crisp the chorizo imbues the dish with bold, meaty flavor, and adding smoked paprika amps up the smokiness of the dish.

A whole cup of coarsely chopped parsley, usually relegated to a garnish, elevates it to key ingredient status; it contributed freshness and color. We just cut it fresh from our herb garden. Adding water to the skillet before serving loosens everything up, and a final addition of extra-virgin olive oil adds glossiness.

There are many types of “Spanish style chorizo.” It can be both cured (hard like salami) and uncured (soft). Each is of a different texture, flavor and used in different ways. The recipe doesn’t specify cured or uncured chorizo, so we made it with uncured, fully-cooked chorizo which is what we had on hand. And we doubled the amount from 6 to 12 ounces.

Instead of purchasing grape tomatoes, we used our homegrown slicing tomatoes.

NOTE: *If using cured chorizo, reduce the smoked paprika to ¼ teaspoon.

White Beans and Chorizo with Quick Marinated Tomatoes and Onions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. sherry vinegar
  • 3 Tbsp. extra-virgin olive oil plus ¼ cup extra-virgin olive oil, divided
  • ⅛ tsp. plus ½ tsp. table salt, divided
  • ¼ tsp. pepper
  • 12 oz. cherry tomatoes, quartered; OR slicing tomatoes chopped
  • 1 small red onion, quartered and sliced thin
  • 12 oz. uncured* Spanish-style chorizo sausage, links quartered, cut into ½-inch pieces
  • 2 (15-oz.) cans cannellini beans, rinsed
  • 3 garlic cloves, minced
  • 1⁄2 tsp. smoked paprika
  • ¼ cup water
  • 1 cup coarsely chopped fresh parsley

Directions

  1. Whisk 3 tablespoons sherry vinegar, 1 tablespoon extra-virgin olive oil, ⅛ teaspoon table salt, and ¼ teaspoon pepper together in medium bowl. Add 12 ounces quartered cherry tomatoes and ½ thinly sliced red onion, tossing to coat; set aside to marinate while cooking chorizo and beans.
  2. Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until shimmering. Add 6 ounces Spanish-style chorizo (cut into ½-inch pieces) and cook until evenly browned and crisp, 4 to 6 minutes, stirring often. Using slotted spoon, transfer chorizo to paper towel–lined plate and set aside.
  3. Add 2 (15-ounce) cans rinsed cannellini beans, 3 minced garlic cloves, ¼ teaspoon smoked paprika, and remaining ½ teaspoon table salt to fat left in skillet, reduce heat to medium, and cook until beans are warmed through, 2 to 4 minutes, stirring occasionally. Off heat, add ¼ cup water to skillet, scraping up any browned bits. Add chorizo, tomato-onion mixture, 1 cup coarsely chopped parsley, and remaining ¼ cup extra-virgin olive oil, stirring to combine. Serve with crusty bread.

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Adapted from a recipe for America’s Test Kitchen

Hearty Tuscan Bean Stew with Sausage and Cabbage

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In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special, perfect for hunkering down on a cool weather afternoon/evening. But you want to avoid tough, exploded beans in this Tuscan bean stew recipe. Therefore, soak the beans overnight in salted water, which softens the skins.

Gently cooking the beans in a 250-degree oven produces perfectly cooked beans that stay intact. To complete the bean stew recipe, add tomatoes toward the end of cooking, since their acid keeps the beans from becoming too soft.

Please note: The creamier texture of beans soaked overnight are preferred for this recipe. If you’re short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. For a more substantial dish, serve the stew over toasted bread. This variation has much more meat than the Hearty Tuscan Bean Stew and is made with crinkly Savoy cabbage.

Hearty Tuscan Bean Stew with Sausage and Cabbage

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • Table salt
  • 1 lb. dried cannellini beans (about 2 cups), rinsed and picked over
  • 1 Tbsp. extra virgin olive oil, plus extra for drizzling
  • 1 ½ lbs. sweet Italian sausage, casings removed
  • 1 large onion, chopped medium (about 1 1/2 cups)
  • 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
  • 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
  • 8 medium garlic cloves, peeled and crushed
  • 4 cups chicken broth, preferably homemade
  • 3 cups water
  • 2 bay leaves
  • ½ medium head savoy cabbage, cut into 1-inch pieces
  • 1 (14.5-oz.) can diced tomatoes drained and rinsed
  • 1 sprig fresh oregano leaves
  • Ground black pepper
  • 8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove, (optional)

Directions

  1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
  2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and sausage in large Dutch oven over medium heat. Cook, breaking meat into small pieces with wooden spoon until it loses its raw color, about 8 minutes. Transfer sausage to paper towel-lined plate and place in refrigerator. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.
  3. Remove pot from oven and stir in greens, sausage, and tomatoes. Cover pot, return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
  4. Remove pot from oven and submerge oregano sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and oregano sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

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Recipe from America’s Test Kitchen

Classic Beef Chili

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There are endless variations of chili, and here’s one of the classics. It uses lean ground chuck, but you can always substitute ground turkey if you stay away from red meat. Fresh poblanos, toasty ancho chile powder, oregano and beer are just some of the ingredients that come together to make a flavorful bowl of chili for any occasion.

When it comes to making chili, it’s important to build flavor even before you add spicy heat. Toasting the ground cumin and ancho chile powder in oil as they cook with the beef brings out their earthy flavors, adding savory undertones to the mix when combined with the fresh poblano, thyme, and oregano. Using canned beans makes this recipe especially convenient; be sure to rinse and drain the beans before adding them to the pot.

Serving to a crowd? Go ahead and set up a buffet of toppings. Serve alongside tortilla chips, cornbread, and bowls of toppings like shredded cheddar, slices of fresh jalapeño and radishes, chopped scallions, and sour cream. This way, each person can pick and choose their garnishes and personalize their perfect bowl of beef chili.

And as is the case with many soups, stews and chilis, they provide a more pronounced marriage of flavors when reheated the second time around.

The original recipe indicated it took 55 minutes total from prep through eating. With two of us prepping, it took nearly 40 minutes, so you may want to rethink the total time…

Classic Beef Chili

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 2 cups chopped yellow onion (from 1 large onion)
  • 1 cup chopped poblano chile (from 1 chile). We used 3 poblanos.
  • 8 garlic cloves, minced
  • 3 lbs. 90/10 lean ground chuck
  • 1 6-oz. can tomato paste
  • 1/3 cup ancho chile powder
  • 2 Tbsp. ground cumin
  • 1 Tbsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. fresh thyme leaves
  • 1 tsp. chopped fresh oregano
  • 2 15-oz. cans dark red kidney beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 28-oz. can crushed tomatoes
  • 2 cups lower-sodium chicken broth
  • 1 12-oz. bottle of beer
  • Shredded cheddar cheese, for serving
  • Sliced or pickled  jalapeños, for serving

Directions

  1. Gather the ingredients.
  2. Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes.
  3. Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes.
  4. Drain beef mixture well and return to Dutch oven over medium-high.
  5. Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
  6. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, at least 30 minutes. It can simmer for 60-90 minutes.
  7. Serve chili with desired toppings.

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Adapted from a recipe by Robby Melvin for Food & Wine

Skillet-Braised Spicy Sausage with Cannellini Beans and Kale

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A Spanish-Italian mash-up of sorts, this tasty meal can be adaptable to your specific tastes. We thought it was bit shy on the meat, and therefore if you want a more meat-centric meal, you could probably double, or at least increase by half, the amount of sausage*. We also sliced the sausage into more manageable bites.

To make it a bit more Spanish, use chorizo and spicy pimenton (smoked Spanish paprika). The beans and kale provide plenty of healthy fiber.

**Additional option: drain 1 14-ounce can of diced tomatoes, reserving the liquid. Add tomatoes when adding red wine and seasonings to onions. Use reserved juices as part of the 1 1/2 cups water to kale mixture.

Skillet-Braised Spicy Sausage with Cannellini Beans and Kale

  • Servings: 4
  • Difficulty: easy
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(Cook’s Country, ATK)

Ingredients

  • 1 lb. hot Italian sausage*
  • 1 3/4 cups water, divide**
  • 1 onion, halved and sliced thin
  • 2-4 garlic cloves, sliced thin
  • 2/3 cup red wine
  • 2 Tbsp. tomato paste
  • 1 1/2 tsp. smoked paprika
  • 3/4 tsp. table salt
  • 1 lb. lacinato kale, stemmed and torn into 2-inch pieces
  • 2 15-oz. cans cannellini beans, undrained
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. sherry vineager

Directions

  1. Bring sausage links and 1/4 cup water to simmer in Dutch oven over medium heat. Cover and cook until sausages register at least 135°F, 8 to 10 minutes. (If pot contents begin to sizzle, add 1/4 cup water.)
  2. Uncover, and using pairing knife, pierce each link in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving sausages as necessary until dark fond forms on bottom of pot, 2 to 4 minutes. Transfer sausages to cutting board.
  3. Add onion and garlic slices to now-empty pot, stirring constantly for 1 minute. Stir in wine scraping up any browned bits. Stir in tomato paste, paprika and salt. Simmer, stirring occasionally, until wine is reduced to thick , syrupy glaze, 4 to 5 minutes.
  4. Stir in kale and remaining 1 1/2 cups water, cover and cook until kale is wilted, about 5 minutes. Stir in beans and their liquid, cover and cook for 5 minutes longer. Return sausages to pot nestling links into kale and beans.
  5. Cover and continue to cook until sausages register 160°F, 8 to 10 minutes, flipping sausages ad tiring halfway through cooking. Transfer sausages to cutting board and cut each link into about 1/2-inch slices on a diagonal.
  6. Off heat, stir in oil and vinegar into kale mixture and season to taste with salt. Divide kale, beans and sauce into shallow bowls. Top with sausage and serve.

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Adapted from a recipe for Cook’s Country

Cheesy, Spicy Black Bean Bake

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This smoky and spiced, black bean bake has lots of melty cheese and offers different suggestions for adjusting the spiciness. In the original recipe, the enchilada sauce was an option. We found that without it, the dish was too dry. While it makes a great party dip, it became our main dish on a bed of rice with a side salad.

Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce.

We served ours with Red Hot Blue corn chips, a bit of fresh guacamole, and a smattering of scallion slices and chopped cilantro. Other serving options include tortillas, tortilla chips, rice, a baked potato or fried eggs.

OPTIONS: A main dish served with tortilla chips or used as a side with tacos, burritos or enchiladas. Blend whole beans with refried beans. Add sautéed jalapeno or serrano peppers. Sprinkle in a liberal dose of freshly cracked peppercorns, or pour a few squirts of habanero sauce on top. Add a chopped chipotle pepper, 1 teaspoon adobo sauce, and cream cheese to the bean mixture before popping in the oven. Use hot smoked paprika for more intense spice.

Cheesy, Spicy Black Bean Bake

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 5 garlic cloves, peeled and sliced
  • 1 small yellow onion, chopped small
  • ¼ cup tomato paste
  • 1 10-oz. can enchilada sauce
  • 1½ tsp. smoked paprika (or HOT smoked)
  • ¼ tsp. red-pepper flakes
  • 1 tsp. ground cumin
  • 2 (14-oz.) cans black beans, drained and rinsed
  • ½ cup boiling water
  • Kosher salt and black pepper
  • 2 cups grated Cheddar
  • Optional toppings: guacamole, chopped cilantro, sliced scallion greens, sour cream

Directions

  1. Heat the oven to 475 degrees.
  2. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute.
  3. Stir in the tomato paste, enchilada sauce, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  4. Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Add your toppings and serve immediately.

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Adapted from a recipe by Ali Slagle for NYTimes Cooking

Beef and White Bean Stew With Cumin

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A perfect cool weather dish, this stellar, hearty meal is great for double-date night, Sunday supper, Shabbat and Rosh Hashanah, just to name a few options. It could even work for a weeknight if made ahead of time, and then reheated for dinner.

A homey one-pot stew, it’s a mix of tender beef and white beans swimming in a velvety sauce, and is much brighter than its short ingredient list might indicate. That’s all thanks to the technique of slowly building layered flavor with beef fond, aromatics, spices, and acidic tomatoes. 

Make sure to brown the beef in at least two batches, the pieces need room around them in order to brown properly, not steam. In the final hour after the beans go in, remove the lid entirely for the last 30 minutes, to thicken the stew nicely.

There are several serving suggestions, such as, couscous (we used whole wheat pearl), a loaf of crusty bread, sautéed greens, or a crisp side salad (our side dish), all of which work well to offset the stew’s richness. As far as garnishes go, try harissa or sambol oelek—although we didn’t feel any was necessary.

Beef and White Bean Stew with Cumin

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3 lb. boneless beef chuck roast, excess fat trimmed, cut into 2″ pieces
  • 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
  • 2 Tbsp. (or more) extra-virgin olive oil
  • 1 large onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 Tbsp. plus 1½ tsp. Hungarian hot paprika or ½ tsp. crushed red pepper flakes
  • 2 tsp. ground cumin
  • Freshly ground pepper
  • 3 Tbsp. double-concentrated tomato paste
  • 2 15-oz. cans cannellini (white kidney) beans, rinsed
  • 1 cup tomato purée
  • Steamed couscous and finely chopped parsley (for serving)

Directions

  1. Pat 3 pounds of boneless beef chuck roast dry with paper towels, excess fat trimmed, cut into 2″ pieces, and season generously with kosher salt. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Working in batches and adding more oil between batches if pot looks dry, cook beef, turning occasionally, until golden brown, about 5 minutes. Transfer to a plate.
  2. Reduce heat to medium and add 1 large onion, finely chopped, and 5 garlic cloves, finely chopped, to pot. Cook, stirring often, until onion is softened and golden, 6–8 minutes. Add 1 tablespoon plus 1½ teaspoon Hungarian hot paprika or ½ teaspoon crushed red pepper flakes, 2 teaspoon ground cumin, and 1½ teaspoon Diamond Crystal or 1 teaspoon Morton kosher salt; season generously with freshly ground black pepper. Cook, stirring often, until spices are fragrant, about 1 minute. Stir in 3 tablespoons double-concentrated tomato paste.
  3. Return beef along with any accumulated juices to pot. Pour in 4 cups water and bring to a boil. Immediately reduce heat to low, partially cover pot, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is tender and liquid is slightly thickened, about 2 hours.
  4. Uncover pot and stir in two 15-ounce cans cannellini (white kidney) beans, rinsed, and 1 cup tomato purée. Bring stew back to a simmer. Reduce heat to low, partially cover, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is very tender and stew is thick, 60 minutes. Remove the lid entirely for the final 30 minutes to thicken the stew. Taste and season with more salt and black pepper if needed.
  5. Divide steamed couscous among shallow bowls and ladle stew over. Top with finely chopped parsley.

Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

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Recipe by Leah Koenig for Bon Appétit

Spanish Rice and Beans

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Spanish rice and beans is a quick and easy vegetarian, vegan, and gluten-free weeknight dinner. Serve as a side dish, vegan main dish, or top with baked chicken or shrimp for a little extra protein. It’s ready in just 30-minutes and made with pantry staples like rice, kidney beans, and olives.

This dish is the definition of versatile: it’s flavorful enough to stand on its own, but mild enough to complement the flavors of a wide variety of dishes. Rice and beans are a complete protein: they’re high in nutritional value, essential vitamins, minerals, and fiber. Plus, they’re super filling, inexpensive, easy to store, and delicious! What more could you ask for in a vegan recipe?

Confession. Ours was not vegetarian because we used some of our homemade chicken stock and a 3-inch piece of Mexican chorizo that was finely minced. Both of them added another dimension of flavor.

As far as the timing, our rice was still a bit crunchy after 20 minutes, so we cooked it another 5 minutes, took it off the burner, left it covered, and let it sit for another 10 minutes, at which point it was perfect.

Spanish Rice and Beans

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, cored and chopped
  • Kosher salt
  • 2 garlic cloves, minced
  • 1 tsp. smoked or sweet paprika
  • 1 tsp. ground cumin
  • ½ tsp. red pepper flakes, optional
  • 2 cups basmati rice or similar long grain rice, rinsed very well
  • 2 (15-oz.) cans kidney beans, drained and rinsed
  • 1 (15-oz.) can diced fire roasted tomatoes
  • 2 Tbsp. tomato paste
  • 2 ½ cups vegetable broth
  • ⅓ cup sliced green olives, optional, for garnish
  • ¼ cup chopped fresh cilantro or parsley, optional, for garnish

Directions

  1. Saute the onion and pepper: In a large, deep pan heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion, chopped bell pepper and season with a big pinch of kosher salt. Cook, tossing regularly until the vegetables soften a bit.
  2. Add the garlic and spices: Add the garlic, paprika, cumin, and red pepper flakes. Cook for about 30 more seconds.
  3. Add the rice, beans and tomatoes: Add the rice and season with another pinch of kosher salt. Toss to combine, then add the beans and fire roasted tomatoes. In a small bowl or liquid measuring cup, mix the tomato paste and broth together, then add it to the rice mixture.
  4. Boil then simmer: Raise the heat and bring the mixture to a boil, then reduce the heat to low. You want it to simmer gently. Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
  5. Garnish and serve: Garnish with the olives and parsley, if using, and serve.

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Recipe from Suzy Karadsheh

Tex-Mex Chili

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Well, it was the biggest football game of the year—”Super Bowl 57″—and our hometown Eagles team were part of the action, so we wanted to make it an authentic culinary experience, even if it was just the two of us. When we think football, our minds conjure up certain food items that are iconic stalwarts of the game celebration. To us that might mean spicy wings, soft pretzels with mustard, loaded nachos, buffalo chicken dip, bacon-wrapped jalapeño poppers, and of course chili with all the fixins’.

Over the decades we’ve made many a chili recipe with as many variations as there are football fans. This one by Pati Jinich is worth the effort. She is a Mexican chef, TV personality, cookbook author, educator, and food writer. Pati is best known for her James Beard Award-winning and Emmy-nominated public television series Pati’s Mexican Table. So she has some hefty credit backing up her authority on the chili issue.

Chili is a hearty and flavorful crowd-pleaser that’s perfect all winter long, not just on football Sundays. As is typical, we did make a few tweaks. Number one, we used an entire large jalapeño, not just a mere tablespoon’s worth. Secondly, the stew beef was not tender after one hour (no surprise there), so we simmered, uncovered, for another hour before adding the beans. It then takes another 45 minutes to an hour for the beans, covered on low with a gentle simmer, stirring every once in a while.

Alas, our team lost the Super Bowl, but the chili was a clear winner!

Tex-Mex Chili

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. vegetable oil, plus one Tbsp. set aside
  • 1 lb. beef stew meat, cubed into 1-inch chunks
  • 1 lb. ground pork or beef
  • 1 tsp. kosher salt, or more to taste
  • 1/4 tsp. freshly ground black pepper, or more to taste
  • 1 large white onion, chopped
  • 1 red bell pepper, chopped
  • 1 Tbsp. chopped jalapeño, seeding optional
  • 4 cloves garlic, finely chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 1 tsp. chili powder, such as ancho or chipotle chili powder
  • 1 Tbsp. chipotle chiles in adobo sauce, or more to taste
  • 1/2 tsp. cumin
  • 1 tsp. dried oregano
  • 1 Tbsp. tomato paste
  • 1 28-oz. can crushed tomatoes
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. distilled white vinegar
  • 4 cups beef stock
  • 2 15-oz. cans pinto beans, drained and rinsed

To Garnish

  • Sour cream
  • Chopped fresh cilantro
  • Shredded cheddar cheese
  • Tortilla chips
  • Green onions, sliced thin

Directions

  1. In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns. Remove meat from pot, set aside.
  2. Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften.
  3. In the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
  4. Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit.
  5. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the browned meat back into the pot, cover and cook for another hour.
  6. Next, add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for 45 minutes to an hour, stirring every once in awhile.
  7. Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.

http://www.lynnandruss.com

Original recipe by Pati Jinich

Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles)

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Quite possibly the best baked beans we’ve ever eaten! Invited to a Cinco de Mayo party, we were assigned a couple of side dishes to make, one of them being “Cowboy Beans”. The Hubs found this Mexican Pinto Beans With Bacon and Chiles by J. Kenji Lopez-Alts for Serious Eats and knew these were the ticket.

The ideal potluck or cookout dish is one that is easy to make in bulk, inexpensive, and doesn’t degrade with extended heating or reheating. We found the frijoles charros—Mexican cowboy beans cooked with onions, garlic, tomatoes, salted pork, and chiles—as the superb potluck dish. It meets the criteria and they’re extremely delicious. Dried beans are lightweight; while onions, garlic, chiles, and fresh or tinned tomatoes last a long time at room temperature.

We made two exceptions to the ingredients. The first was substituting cranberry beans in place of the pinto beans, which we think have more flavor. Secondly, the jalapeños were sautéed and kept as a garnish because we knew one guest was allergic to any type of chile. WOW, the beans got rave reviews!

*Epazote is a Mexican herb that can be found in Mexican specialty shops. If fresh epazote is unavailable, use a large pinch of dried in its place, or omit.

Mexican Pinto Beans With Bacon and Chiles

  • Servings: 8-12
  • Difficulty: easy
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Ingredients

  • 1 lb. dried pinto beans
  • Kosher salt
  • 6 cups homemade or store-bought chicken stock
  • 2 bay leaves
  • 2 sprigs epazote, optional*
  • 12 oz. diced bacon
  • 1 medium white or yellow onion, diced (about 8 oz.)
  • 2 serrano chiles or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
  • 3 medium cloves garlic, minced (about 1 Tbsp.)
  • 2 14-oz. cans diced fire-roasted tomatoes
  • Large handful chopped fresh cilantro leaves and fine stems

Directions

  1. Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
  2. In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.
  3. Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
  4. Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.

http://www.lynnandruss.com

Recipe by J. Kenji Lopez-Alts for Serious Eats

Bean and Vegetable Salad with Potlikker Vinaigrette

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This cold-weather salad from chef Carla Hall hits all the notes: sweet, savory, spicy, and salty—with a bit of crunch from the squash seeds. Here, Hall uses her Country Ham Potlikker as an umami-rich base for a spicy vinaigrette that gets its silky texture from blended cannellini beans. 

But the thing is, most people are not going to have this potlikker broth on hand. We had some leftover from our Smothered Pork Chops dinner in which you had to pre-make the Country Ham Potlikker. Our suggestion is to use a mix of oil and vinegar instead, you won’t have that smoky ham flavor, but you will be keeping the meal vegetarian.

*We decided to roast our fennel slices since I didn’t shave them thin enough. Basically, place the fennel on a rimmed baking sheet, drizzle olive oil all over, sprinkle with salt and pepper, rub it all together with your hands, then roast for about 30-35 minutes in a 400° oven. This can be done ahead of time, simply cover the roasted fennel with foil until ready to mix in with the other ingredients.

Bean and Vegetable Salad with Potlikker Vinaigrette

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1/4 cup apple cider vinegar
  • 1/4 cup chilled Country Ham Potlikker
  • 1 tsp. yellow mustard
  • 1 15-oz. can cannellini beans, rinsed, divided
  • 1/3 cup extra virgin olive oil
  • 2 tsp. Diamond Crystal, or 1 1/4 tsp. Morton kosher salt, plus more
  • Freshly ground black pepper
  • 2 medium delicata squash, halved, seeds removed and reserved, sliced crosswise 1/2″ thick
  • 3 extra-virgin olive oil, divided
  • 1/4 tsp. cayenne pepper
  • 1 large sweet-tart apple, (such as Honeycrisp), cored, quartered, sliced 1/4″ thick
  • 1 large fennel bulb, quartered, shaved in very thin slices (*See note above for roasting option)
  • 1 15-oz. can kidney beans, rinsed
  • 1/4 cup chopped parsley

Directions

  1. Blend vinegar, potlikker (or substitute), mustard, and ¼ cup cannellini beans in a blender until smooth. With the motor running, stream in vegetable oil; blend until emulsified. Season vinaigrette with salt and pepper.
  2. Place racks in upper and lower thirds of oven; preheat to 400°. Divide sliced squash between 2 rimmed baking sheets; drizzle 2 Tbsp. olive oil over. Sprinkle with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; season with pepper. Roast 15 minutes.
  3. Meanwhile, rinse squash seeds and pat dry. Toss seeds with cayenne and remaining 1 Tbsp. olive oil in a small bowl; season with salt.
  4. Sprinkle seeds over squash. Continue to roast until squash is golden brown and tender, 13–15 minutes more.
  5. Combine squash and seeds, apple, fennel, kidney beans, and remaining cannellini beans in a large bowl. Toss with ½ cup vinaigrette. Taste and add more vinaigrette if needed. Add parsley, season with salt, and toss again.
  6. Transfer salad to a platter; serve any remaining vinaigrette alongside.

http://www.lynnandruss.com

Recipe from Carla Hall for Bon Appétit