Ever wondered what to do with a dried package of 9 bean or 15 bean or whatever? I purchased a package for a particular recipe (which wasn’t very good) and then the remaining beans sat patiently waiting for me to find somewhere where they were needed.
I kept on seeing photos of chili on Instagram during the lead up to the Superbowl, so voila, 9,15 or 100 bean chili.
This recipe calls for 2 Tbsp of adobo sauce. Most recipes call for one pepper or a few tsp of sauce and you are left with a mostly unused can that invariably gets thrown out. Tip is to scoop into a plastic lined ice cube tray, freeze and then transfer to a container. You will then have perfect proportions to use in the future. I’ve used this trick for tomato paste for ages. The masa harina is integral to the recipe. It provides a corn flavour as well as thickening. Masa harina is used to make corn tortillas.
Recipe
Full of Beans Chili
Ingredients
- 400 grams cooked beans (~ 2 cans)
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1 1/2 cups vegetable stock
- 8 oz chopped tomatoes (canned or fresh)
- 2 Tbsp masa harina
- 2 Tbsp adobo sauce
Spices
- 1 tsp EACH of coriander, oregano, cumin, smoked paprika
- 1 Tbsp chili powder
- 1/2 tsp cayenne (or more to taste)
Instructions
- Soak beans in water overnight.
- Drain and then cook as per instructions. The final amount of cooked beans will be ~400g.
- Chop onion and saute with garlic in oil on medium heat until softened.
- Add in spices and stir for 30 seconds.
- Add chopped tomatoes and adobo sauce.
- Add beans and vegetable broth. Cover and simmer for 1 hour.
- Add masa harina. Stir and let simmer 5-10 minutes.
- Serve with the selection of toppings you prefer.
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