When we have time to simmer a batch of beans, I love making this. It is similar to the recipe I pressure can. I always intend to make this and just can it up - but, we end up taking this to parties or eating it all. In any case, this is a great dish to bring to a Pot Luck or BBQ gathering. My neighbor shared this recipe with me years ago, Enjoy! Diane
Ranch Chili Beans Ingredients 16 oz. of dried pinto beans 6 ancho chiles, stems and seeds removed 6 cloves of garlic, minced 1 onion, diced 1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled) 1 teaspoon brown sugar 1 teaspoon apple cider vinegar 1 teaspoon paprika 1 teaspoon cumin ½ teaspoon oregano 1 cup of water 6 cups of beef broth Salt and black pepper to taste Directions Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour. Drain the soaked beans. In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so. In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Add the cooked onions and garlic in a food processor, or blender, and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth. Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, check beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you’re satisfied that the beans are done, salt and pepper to taste. Note: If you like your beans nice and thick simmer beans on low - about three hours. Recipe from: Lisa W. Ken Caryl, Co
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It's always nice to have spiced pinto beans on the pantry shelf. Once opened you can heat and serve 'as is' or whip them up into fresh homemade refried beans. The main kitchen tip I will share is that when canning beans, remember they WILL expand during processing so fill your jars with beans first about 3/4 full and then top off with liquid. Some folks do 1/2 beans 1/2 liquid. The NCHFP says to add beans and liquid to 1" headspace but, they never explain expansion - which can also lead to siphoning. Just something to keep in mind. All beans must be Pressure Canned.
Enjoy! Diane Spice Mix Per Pint Jar: 1/2 tsp salt 1/2 tsp minced garlic 1/4 tsp cumin 1/2 tsp chili powder 1/2 tsp dried, minced onion Per the NCHFP: "Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3 1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds." My Procedure:
I weigh out 2 pounds of pintos for a yield of 8 pints (a canner load) I also prefer the quick hydrate method. Want a quick warm up on a cold day - try my ground chicken chili. It does have a 'kick' to it so, if you don't want it on the spicy side, omit the red pepper flakes and dial back the cayenne pepper...also use mild green chilies instead of hot. I am not a huge spicy food fan but, this has just the right amount of heat for us... ~Enjoy! Diane Chicken Chili *using ground chicken Ingredients: 1 large chopped yellow onion 1 tbs olive oil 1 clove minced garlic 1 lbs chicken, ground 1 sweet bell peppers, cored, seeded, and large-diced 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon dried red pepper flakes, or to taste 1/8 teaspoon cayenne pepper, or to taste 1 teaspoon kosher salt, more if preferred Freshly ground black pepper to taste 1 (14-ounce) can fire roasted diced tomatoes, un-drained ** 1 (4-ounce) can diced green chilies, un-drained ** 1-1/2 cups chicken stock or broth ** 1 can white chili beans in chili sauce, un-drained Directions: In a large pot on your stove-top, add oil and chopped onions to cook down, about 7 minutes adding in the minced garlic and bell pepper, the final 2 minutes. Raise the heat and add in the ground chicken, all the spices and stir well to combine. Add in the remaining ingredients and bring to a medium boil, stir, reduce heat, cover and cook at a low simmer for a final 15 minutes, stir well and serve hot. ** Canning Note: Use your Home canned tomatoes, green chilies and broth/stock in this recipe. Garnish, optional: sour cream, black olives, lime-salted tortillas strips, shredded cheese, diced tomatoes, or green onion. Recipe & Photos by: Diane Baker for Canning and Cooking at Home A friend of mine shared this recipe with me - which actually comes from the side of a can of beans but, with a few adjustments - I took this to the next level of yumminess!! Great for football parties! This is very easy to make - if making in a crock-pot make sure to stir often when set on 'high'. This dip is best served warm/hot with tortilla chips. ~Enjoy! Diane
Chili Bean Cheese Dip Ingredients: 1 can (16 oz) chili beans, undrained 1 pkg (8 oz) cream cheese, softened 3/4 cup chunky salsa 1 cup shredded cheddar cheese, divided 3 Tbs sliced green onions 1 small can, sliced black olives 1 small can, diced green chiles Tortilla chips *sprinkle chopped lettuce, cheese and diced tomatoes on top of dip (or serve in a bowl alongside) before serving, optional Directions: CrockPot: Combine cream cheese, salsa and green chiles; and spread in bottom of crockpot. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives. Cover and Cook on Low for 2 hours until mixture is thoroughly heated and cheese is melted. Turn heat up to High 1 hour before serving, stirring to combine and to keep from scorching. *Serve warm, with tortilla chips. Oven: Preheat to 350 degrees. Combine cream cheese, salsa and green chiles; and spread in bottom of 9-inch pie plate. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives. Bake for 15 minutes until mixture is thoroughly heated and cheese is melted. *Serve warm, with tortilla chips. Recipe and Photos by: Diane Baker for Canning and Cooking at Home |