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Monday, May 18, 2009

Meatless crock pot chili


This was from the above website--a great website full of info. This website explains how to cook beans (and the importance of draining the water from presoaked kidney beans). It also tells how to have money saving meals. Below is a direct quote except the red:


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Recipe: Red Bean Chili
Colorful and spicy, red bean chili is nearly a whole meal by itself. It's full of beans, of course, but also tomatoes, onions, peppers, and garlic. Use chipotle pepper if you can for a smoky, rich taste.

Active time: 45 minutes. Total time: 3 to 8 hours, plus optional 6 to 10 hours soaking time. Makes 12 servings, 1 cup each.

1 pound dried kidney beans (6 cups cooked)
6 cups cold water
2 teaspoons salt

1 tablespoon corn or canola oil (I omitted)
2 large onions, chopped (2 cups or 1 pound)
2 large green peppers, chopped (2 cups or 1 pound)
8 cloves garlic, diced (scant 1/4 cup or 1 ounce)
1 tablespoon dried chipotle or cayenne powder, or to taste (Nannykim only used 1 tsp cayenne-HOT)
2 tablespoons plus 2 teaspoons ground cumin
2 cans (28 ounces each) diced tomatoes with juice


Method
Clean the beans. If you want to, soak beans for 6 to 10 hours. (See the Basic Bean recipe for details on cleaning and soaking beans.) (if you click on the above link you will see a link for these directions)
In a crockpot or a big pot on the stove, cook beans and salt in 6 cups of water. Your times will vary based on the age of the beans and whether you soaked them first, but this should give you an idea about the relative speed of each way. I usually soak the beans and use the 3-hour way.
7-hour way — Put beans and salt in cold water in the crockpot. Turn the crockpot on low and cover.
3-hour way — Heat cold water in a tea kettle or pot. Put beans, salt, and hot water in the crockpot. Turn the crockpot on high and cover.
2-hour way — Put beans in cold water in a pot on the stove. Cover pot, bring to a boil, then turn down heat to low.
About 30 minutes before the beans should be done, chop the onions, green peppers, and garlic. In a medium pan, heat oil over medium heat. Add the onions and green peppers as you chop them, stirring occasionally. When the onions are translucent, add the garlic and stir once or twice. Add the spices and stir until the vegetables are coated with spices.
Bite a few beans to make sure they are tender. When the beans are tender, drain them. Add the onion mixture and the tomatoes, stirring to combine. Simmer for 30 minutes to combine flavors. Taste and adjust spices as needed.
Serve with over rice or with corn bread or toast. Optionally, garnish with a spoonful of plain yogurt or chopped green onions.

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