Cumin Get it Beans
- Number of Servings: 8
Ingredients
2 1/2 cups dried beans (I used Anazazi, and Pintos and the pintos are a bit more robust while the Anazazi are very mild and a bit sweet)1 1/2 cups yellow onion, roughly chopped 7 cloves of garlic1/3 cup smoked dark turkey, chopped2/5 tsp. kosher or sea salt3 tsp. cumin powder2 tsp. medium heat chili powder (remember, chilis continue to get spicier each time their heated!)3 Tbsp. extra virgin olive oil
Soak beans overnight, or simmer in several cups of water for about 2 hours.
Measure the olive oil into a heavy stockpot or dutch oven, add the onions and garlic over a medium heat until veggies are sweated and have begun to brown a bit. (Browning the onions and garlic, or carmalizing them, will add an extra depth to the flavor of the complete recipe)
When the veggies are nicely browned, add the beans along with enough water to cover to a depth of 4" and bring to a simmer. Hold at a simmer, stirring the pot every 1/2 hour or so, for roughly 3 hours. After 2 1/2 or 3 hours have passed at a fairly lively simmer, remove a few beans from the pot and test for doneness by mashing them with the back of your spoon. When beans are mostly tender, but not quite uniformly done, add HALF of the seasonings and simmer for another 20 minutes to develop the flavors. Try a sip of broth to test the seasonings and adjust to your taste. In the case of the chili powder, stop right BEFORE you reach the desired amount. Don't forget that chili products will become spicier with each reheating. If you get it just perfect on day one, the odds are that you won't be able to eat it by the second reheating. I speak from experience, I LOVE chilis and really have to work hard to remember to leave it a bit understrength on anything subject to reheating. By the second day, my husband couldn't eat it and by the third neither could I.
Enjoy,
And remember spices (salt free that is) are usually 'freebies' so experiment...Beans are terrific for this. For a twist, I would suggest substituting an Indian spice blend called garam masala for the chili. YUMMM
Number of Servings: 8
Recipe submitted by SparkPeople user MYLINDALEA.
Measure the olive oil into a heavy stockpot or dutch oven, add the onions and garlic over a medium heat until veggies are sweated and have begun to brown a bit. (Browning the onions and garlic, or carmalizing them, will add an extra depth to the flavor of the complete recipe)
When the veggies are nicely browned, add the beans along with enough water to cover to a depth of 4" and bring to a simmer. Hold at a simmer, stirring the pot every 1/2 hour or so, for roughly 3 hours. After 2 1/2 or 3 hours have passed at a fairly lively simmer, remove a few beans from the pot and test for doneness by mashing them with the back of your spoon. When beans are mostly tender, but not quite uniformly done, add HALF of the seasonings and simmer for another 20 minutes to develop the flavors. Try a sip of broth to test the seasonings and adjust to your taste. In the case of the chili powder, stop right BEFORE you reach the desired amount. Don't forget that chili products will become spicier with each reheating. If you get it just perfect on day one, the odds are that you won't be able to eat it by the second reheating. I speak from experience, I LOVE chilis and really have to work hard to remember to leave it a bit understrength on anything subject to reheating. By the second day, my husband couldn't eat it and by the third neither could I.
Enjoy,
And remember spices (salt free that is) are usually 'freebies' so experiment...Beans are terrific for this. For a twist, I would suggest substituting an Indian spice blend called garam masala for the chili. YUMMM
Number of Servings: 8
Recipe submitted by SparkPeople user MYLINDALEA.
Nutritional Info Amount Per Serving
- Calories: 147.0
- Total Fat: 6.3 g
- Cholesterol: 4.8 mg
- Sodium: 441.9 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 5.4 g
- Protein: 6.6 g