Red Bean Chili
Red Bean Chili
Yield: 3 quarts
INGREDIENTS
1 lb small red beans, dry
1 large red onion, or several small red onions
2 small red peppers (hot or sweet, your choice!)
2 stalks celery
1 (14.5 oz) can tomatoes, blended smooth
1 teaspoon sea salt
2 tablespoons tomato paste
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon thyme leaf, dried
black pepper to taste
METHOD
Soak beans for several hours, or overnight.
Drain soaking water off beans and cook, covered in fresh water by at least a couple inches, with a piece of kombu seaweed for about 30 minutes in a pressure cooker.
While the beans are cooking, prepare the other ingredients.
Peel the red onions of their dry, papery outer layer, then chop.
Remove the seeds from the red peppers, and mince the fleshy part of the pepper.
Remove 2 stalks of celery, and rinse off any dirt, then thinly slice.
In a large pot over medium-high heat, sauté the onions, peppers, and celery until soft and starting to brown.
Blend the canned tomatoes in a blender, then add to the pot along with the salt, tomato paste, smoked paprika, garlic powder, onion powder, thyme leaf, and black pepper.
Reduce heat to a simmer, and continue to cook until the beans are done.
When the beans are done cooking, remove the seaweed, and drain the cooking water, saving the water to use later.
Add the beans to the pot containing the remaining ingredients.
Add the bean cooking water to the pot until your desired consistency is reached.
The chili is now ready to eat! Continue to simmer for several hours to thicken and enhance flavor.
Notes:
Leftover chili can be stored, covered, in the refrigerator for seven days.
Shelf Life: 7 days Prep Time: 15 minutes Cook Time: 45 minutes Ready In: 1 hour 30 minutes
