BASIC BEANS ANOTHER WAY
1 pound dried beans, picked over and rinsed
1 large onion, quartered and/or
2 garlic cloves, crushed and/or
2 bay leaves
1. Pick, rinse and soak the beans in enough water to cover plus an inch or two (a bowl with a wider top will need less surface water then on that is narrow but deep). Soak for 8 hours or overnight. If it’s warm and you don’t have AC, soak them in the fridge or you’ll get some fermentation going….. Theoretically they’re still edible, but there are texture and flavor issues…
2. Drain the beans place them in a 5 or 6 quart slow cooker. Add (or not) the onion/garlic bay leaves. Add enough water to cover – 6 – 8 cps.
3. Cover and cook on high 8 – 12 hours, depending on the type and age of bean.
Robin Robertson. Fresh from the Vegetarian Slow Cooker. Harvard Common Press: 2004. p. 95.
Butternut Squash Chili
1 Tablespoon olive oil
1 small onion (or equal amount of onion-ness), chopped
3 cloves of garlic, smooshed
3 stalks celery, chopped
2 Tablespoons chili powder
1 teaspoon cumin
4 cups cooked pinto beans (2 cans drained and rinsed)
1 28-ounce can diced tomatoes
2 cups broth or water
1 teaspoon salt
- In large pot, sauté onion until soft over medium heat. Add garlic and sauté 30 seconds more.
- Add the squash and celery, continue sautéing until celery is soft and some of the squash is a little brown.
- Add the chili powder and cumin and toss and heat another minute – it should smell divine.
- Add the beans, tomatoes, broth and salt. Give it a good stir.
- Raise the heat to high and bring it to a boil. Then lower the heat to keep it at a good simmer. You might (probably) have to do the partially covered thing with the lid. Simmer for 30 – 4o minutes.
Adapted from a recipe submitted by Anne Marie Rossi in edibleBoston, No. 31, Winter 2014. p. 31.
Tag Archives: Robin Robertson
It’s turned out to be a slow cooker kind of week.
SLOW COOKER WHITE BEAN AND HOMINY CHILI
1 tablespoon oil
1 small onion, diced
2 garlic cloves, smooshed
2 tablespoons chili powder
1 jalapeno pepper, seeded and chopped
1 14.5 can crushed tomatoes (sometimes I used the diced tomatoes, and when there’s a sale or I’m in a hurry or feeling rushed, a can of diced tomatoes with jalapeño already in it and skip the buying and chopping.)
3 cups cooked white beans, drained and rinsed (2 of what used to be 1 pound cans, now they vary between 15.5 oz and 14 oz and some brands have significantly more bean juice then others; it’s easy to cook your own if you’re planning to have beans in the week ahead….)
1 16 oz can hominy, drained and rinsed
1 ½ cups water
½ teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
(2 tablespoons chopped fresh cilantro – I’m not crazy about cilantro and you have to buy it by the whole bunch, which is WAY more the 2 tablespoons and then you can either spend your week watching it wilt into a long slow death OR keep chopping and adding it and making everything you eat taste the same, still not crazy for the taste sort of way. This is my cilantro stand. You are entitled to your own cilantro opinion. Cook for yourself.
Not to sound contrary, BUT if I had a garden, I’d grow cilantro for the seeds – a/k/a/coriander – and then I’d have a few sprigs for things like this, and I wouldn’t be spending cash money to make compost.)
- Heat the oil over medium heat. Add the onion and cook until softened, 3-5 minutes.
- Add the garlic, cook 1 minute more.
- Add the chili powder and cook until fragrant, about 30 seconds more.
- Scrape this flavor base into a 4 – 6 quart slow cook.
- Add the jalapeno, tomatoes, beans, hominy, water, cumin, oregano, salt and pepper.
- Stir to blend.
- Cook on LOW 6-8 hours.
- 9. Come home to one great smelling kitchen….
- 10. Taste. Adjust seasonings. Add cilantro (or not). Enjoy!
Adapted from Robin Robertston. Fresh from the Vegetarian Slow Cooker. Harvard Common Press: Boston. 2004. p. 69.