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Day: March 5, 2024

Chili Smith White Bean Pesto

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Ingredients:

  • 1/4 cup pine nuts
  • 2 cups mixed power greens: (kale, spinach, chard)
  • 1/2 cup packed basil leaves, plus a small sprig for serving
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup nutritional yeast
  • 1 1/2 cups Chili Smith White Eye Heirloom beans, cooked
  • 1 – 16 oz. bag Chili Smith Ancient Agro pasta, cooked

Directions

Put the pine nuts into a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted – about 5 minutes. Remove from heat and cool completely.

Add the pine nuts, power greens, basil, and garlic to the food processor and pulse until finely chopped.

Add the lemon juice and nutritional yeast, and process until well combined.

Add the Chili Smith White Eye Heirloom beans and blend until smooth, scraping down the sides of the bowl as needed.

Toss with Chili Smith cooked pasta.

Here is how I cooked the pasta in the Instant Pot:

1 lb Chili Smith Ancient Agro pasta
4 – 5 cups water

Instructions

Put pasta and water in the Instant Pot. Close the Instant Pot lid and set the valve to Sealing position. Press the “Manual” button and set the time to 1 minute. When it finishes cooking, let the Instant Pot naturally release the steam for 5 minutes, then quick release the remaining steam. I placed a kitchen towel over the vent.

Steve’s Ham Bone Healthy Soup by Chili Smith

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Note – This soup can be made with any Chili Smith Heirloom bean, and with or without meat.

Meat and Beans:

  • 1 pound Chili Smith Christmas Lima heirloom beans – presoak 8 – 12 hours in clear water – no salt or seasoning.Rinse and place in heavy bottom pot or pressure cooker with ham bone, ham shanks, ham hocks (or lamb!)
  • 1 quart water – make sure beans are covered
  • 1 Bay Leaf
  • 1 tablespoon Chili Smith Soup Seasoning – Garlic, Lemon Pepper, Oregano, Cumin, Dry Mustard, Salt and Paprika
  • Bring to boil or to 10 pounds pressure and reduce heat to simmering. Cook until tender – approximately 2 hours traditional or 15 – 20 minutes pressure While that is cooking…

Soup and Veggies:

  • Large heavy bottom pot – heat
  • 1 – 2 tablespoons Olive Oil – we like chipotle infused
  • 1 cup each diced sweet and red onion
  • 1 diced shallot

    Lift onions and mix with oil – cook until translucent

  • 1 each – Turnip, Yam and Sweet Potato– peeled and diced in 1” cubes or smaller
  • 2 cups – Summer Squash – I like the already prepared from Mann or Raley’s
  • Lift from bottom of pot to coat with onion/oil mix – WHEN all oil is absorbed…
  • 1 cup Organic Vegetable Broth – OR – beer – we like whatever is local…
  • Stir well and cover and allow steaming for five minutes…
  • 2 tablespoons Chili Smith Soup Seasoning – stirred into 1 cup additional broth – add to veggies and allow to come back to boiling
  • Cook at simmer until veggies are getting softer – NOT – fully cooked…
  • 1 medium (303 size) diced tomatoes in sauce – add entire can and sauce to pot and stir
  • Allow to return to simmer, stir well, cover and shut off until beans and meat are ready…

Blend:

  • Add meat and beans to soup pot – aren’t you glad you got a BIG one now? – and turn gently from bottom.
  • Bring back to simmer and allow to gently cook for 15 minutes or more until everything is ready!
  • Add a little moisture – water or broth – if needed
  • DO NOT overcook!

WAIT!:

It is ready to eat and will be delicious now, but will be even better after is has chilled and rested in the refrigerator overnight.

Toppings:

Sour cream, Corn or Tortilla Chips, Diced Green Onions or jalapeños, Sharp Cheddar Cheese – shredded and excellent with fresh Cornbread…

Leftovers:

Freezes very well or can be refrigerated for several days for ‘grab and heat’ quickie meals.

Vegan Sugar-Free Banana Bread Sweetened with Monk Fruit

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Ingredients:

  • 3 medium/large ripe bananas (About 1 ½ to 2 cups)
  • 1 cup Monk fruit (Sugar substitute.  I found this at Whole Foods)
  • 1 teaspoon vanilla extract
  • 1 Vegan egg (1 tablespoon ground flaxseed meal and 2 ½ tablespoons water.Mix well and let stand in the refrigerator for 5 mins before mixing with other ingredients)
  • ¾ cup of unsweetened Almond milk
  • 3 Tablespoons melted coconut oil (I add this last to wet ingredients)
  • 3 ½ teaspoons Baking Powder
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups of Almond meal
  • 1 1/4 cups of oats (Quick oats are fine.  I used gluten-free quick steel cut oats from Costco)
  • 3/4 cup flour (I used Organic flour from Costco as well, if you have gluten allergies, you can use a gluten free flour mixture)
  • 1/2 cup Chili Smith Lupin Bean Flour
  • Spray oil

Preparation:

Pre-heat oven for 350.

Make Vegan egg in a small bowl and let stand in refrigerator.  Smash bananas well in large bowl, then add sugar.  Mix all wet ingredients together in that same bowl.  Mix together all dry ingredients in a separate bowl.  Add Vegan egg to wet ingredients and mix well.  Add all the dry ingredients into the wet, and mix well.  Pour into a 4-quart oblong Pyrex oil sprayed, baking dish.  (This makes awesome muffins too!)  Bake for about 45 minutes to an hour, or until golden brown.  Serve warm with an ice-cold glass of Almond milk.  Enjoy!

*If making muffins, the cooking time will change.  I’d start out with 25 minutes, or until golden brown.

My kids absolutely love this Banana Bread.  They would never know it doesn’t have eggs or sugar in it.  It tastes moist, sweet and delicious.  It’s packed full of fiber and extra protein with Almond meal, Flax seeds, Steel-cut oats and Lupin bean flour.  Yummy!  It’s a great way to start out the day or for an after-school snack.

Black-And-White Summer Bean Salad Chili Smith – Adopted from Weight Watchers

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Ingredients:

  • 1 cup white beans – fully cooked They suggest canned, we think ours are more flavorful and nutritious Use Hutterite, White Eye, Rice Bean, Runner Cannellini.
  • 1 cup black beans Black Valentine, Sunset Runner, maybe Hidatsa Red. Think about color and texture along with flavor. Black Calypso, Good Mother Stallard, CHRISTMAS LIMA, and several other Chili Smith heirloom beans will make this formula tasty and beautiful! We did this one with Hidatsa Red, Rice bean and Black Valentine for an almost Red, White and Blue celebration!
  • 1 large tomato, diced – preferably fresh from your garden, or a good neighbor!
  • 1 small onion, diced
  • 1 medium celery rib, diced
  • 2 Tbsp white or red wine vinegar
  • 3 Tbsp minced fresh Italian parsley or basil
  • Salt and Pepper – to taste

Method:

  1. Cook, drain and chill beans
  2. In a large bowl, combine beans, tomato, onion and celery. Gently stir in vinegar and sprinkle with parsley or basil; season to taste with salt and pepper.
Serves 4 – Yields 1 cup salad per serving

Chili Smith Christmas Lima Beans with Honey Baked Ham by Carol Radkins

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Ingredients:

  • 1 pound Chili Smith Christmas Lima Beans
  • About 1.3 of a Honey Baked Ham, including bone
  • 2 cups of water from ham
  • 2 tbs olive oil and 2 tbs butter
  • 1 large diced onion
  • 3 carrots, cut about 1″
  • 3 cups of chicken broth
  • 5 Baby Bok Choy

Directions:

  1. Soak 1 pound Chili Smith Christmas Lima Beans in fresh water overnight, following package instructions.
  2. Meanwhile, in a separate pot, take about 1/3 of a Honey Baked Ham, including the bone, and simmer for 2 hours, in a large covered pot. Cut excess meat from the bone and set aside. Keep 2 cups of water from ham.
  3. In another large stock pot, sauté with 2 tbs olive oil and 2 tbs butter, 1diced large onion, 3 carrots, cut about 1″ – Until golden brown.
  4. In the large stock pot, add the plumped beans, the cut up ham (including the bone), the 2 cups of ham water, and 2 cups of chicken broth to the sautéed veg. Simmer covered, for another 45 minutes, until beans are tender.
  5. Clean and chop 5 baby Bok Choy, and add to the pot. Simmer for 15 minutes covered, then turn the heat off and let sit for 20 minutes. Salt to taste.

Enjoy!

Ann’s Delicious Veggie Soup Recipe

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Ingredients:

  • 3 – 4 garlic cloves (chopped well or I use Garlic cubes from Trader Joes. You can find them in the freezer section. Makes it very easy.)
  • 2 Basil cubes (Trader Joes)
  • 1 yellow onion (chopped)
  • 2 whole carrots (Halved and chopped)
  • 4 celery stalks (chopped)
  • Fresh green beans (Can also use frozen)
  • 2 medium whole Zucchini (chopped)
  • 1 medium yellow squash (chopped)
  • 1 cup frozen peas
  • 2 cups cooked Chili Smith Runner Cannellini
  • 2 – 3 Quarts Organic Veggie broth (I use Trader Joes)
  • 1 bottle of your Favorite Pasta sauce ( I use Arrabiata sauce from Trader Joe’s for an extra kick)
  • Pinch of salt
  • Olive oil
  • A handful of Kale (chopped into bite-size pieces)
  • Red wine (At least a cup, if not more..)`

Directions:

  1. On medium heat, heat Olive oil in a large pot.
  2. Add garlic and basil and sauté for about a minute. Add salt.
  3. Add onion and sauté for about 2 minutes.
  4. Add carrots and celery, mix and sauté for another minute or two.
  5. Add entire bottle of pasta sauce and red wine, turn heat up to medium-high and let simmer for about 3 minutes to burn off alcohol.
  6. Add veggie broth (start with two quarts. If you want more broth, add more)
  7. Let simmer for about 5 minutes. Return heat to medium.
  8. Add Runner Cannelini beans and peas. Let simmer about 2 minutes.
  9. Add zucchini, squash, and kale. Let simmer for about 5 minutes.
  10. Turn heat off and let stand for a ½ hour to an hour.
  11. You can eat it alone, or with a nice salad. Also tastes great with a slice of gluten-free bread.

*This is one of those dishes that taste the best the next day, or even the day after that when all the spices have had the chance to marinate and get to know each other well. I sincerely hope you enjoy!

*The longer it sits, the more flavorful it becomes. This soup is best on the 2nd and 3rd day!

Beans And Greens Soup by Chili Smith

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Ingredients:

  • 1 pound pinto beans, sorted, washed and soaked in water for 12 hours (We recommend our Eye Of the Goat)
  • 3 cloves garlic, peeled and crushed
  • 1 large onion, peeled and chopped
  • 1 1/2 tsp cumin seed
  • 1 tsp red pepper flakes
  • 1/4 cup chopped cilantro
  • 2 tsp liquid smoke flavoring (optional)
  • 4 cup finely chopped kale, chard, collards or mustard greens, cooked
  • 2 tbs olive oil
  • 1 tsp salt
  • 1 – 1 1/2 tbs cider vinegar
  • pepper, to taste
  • 2 cup diced fresh tomato
  • 1/2 cup low-fat plain yogurt or sour cream (Can use a vegan Sour cream)

Preparation:

Drain soaked beans and place in a heavy, deep, non-aluminum pan. Add garlic, onion, cumin seed, red pepper flakes and enough water to cover by 2”. Bring to a boil and lower to simmer and cook, covered, about 1 – 1 ½ hours. Add more water as needed. Stir often and cook until beans are tender.

Using about half the bean mixture, carefully purée in blender. Return to pot with other beans. Add cilantro and smoke flavoring. Continue to cook for 10 – 15 minutes, covered. If necessary, add water or chicken broth or veggie broth to thin soup. Cook greens as directed on package. Toss greens with olive oil and stir into soup with salt and vinegar to taste. To serve, season with ground pepper. Spoon hot soup into bowls and top with ½ c. chopped tomatoes and a tablespoon of yogurt or sour cream.

Serves 8: (1 ½ c. servings)

Prep time: 2 hours

Per serving: cal 279, fat 5 g, sat fat 1 g, % cal from fat 16%, pro 15 g, carbo 46 f, chol 0, fiber 16.5 g, sod. 340 mg

Curried Yellow Indian Woman Beans with Smoked Paprika Chili Smith Family Foods

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This recipe comes from the Fruit Guys, with a little Chili Smith Twist

Ingredients:

  • ½ pound (1/2 bag) of Chili Smith Yellow Indian Woman Heirloom Beans
  • 1 tsp of smoked Paprika
  • 3 Tablespoons Olive Oil
  • 2 cloves garlic, peeled and chopped
  • 1 yellow or white onion, peeled and chopped
  • 2 stalks of celery, rinsed and finely chopped
  • 2 large carrots, rinsed and chopped
  • 1 1/2 Tablespoons red or yellow curry powder (optional)
  • Salt, Pepper to taste

Preparation:

  1. Rinse and soak yellow beans in warm water for at least one hour.
  2. Bring the water and beans to a boil and cook until the beans are tender, but not mushy. They may be al dente.
  3. Stir beans and check water level from time to time to make sure that the beans do not burn.
  4. While beans are simmering, heat the olive oil in large heavy skillet.
  5. Add celery, onion, and carrots cook over medium heat for 3 minutes.
  6. Add the garlic and sauté for 1 minute until the garlic wilts.
  7. Add Curry Powder and smoked paprika and fry for about 3 minutes, stirring occasionally
  8. Add more oil or water (or red wine) if celery becomes dry.
  9. Drain the beans, reserving 1 cup of the cooking water. Add the cooked beans to the celery, carrot, onion and garlic mixture.
  10. Mix together and thin mixture to taste with cooking water, salt, and pepper. Put on lid and simmer on low for at least 15 minutes, stirring occasionally. Cook and continue adding water until beans are tender and the mixture is the desired flavor.

New York Times Heirloom Bean Ragout

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Ingredients:

  • 1 to 1 ¼ pounds fresh shell beans, such as Sunset Runner or Runner Cannellini runner beans, shelled (about 1 3/4 to 2 cups, shelled)
  • 1/2 onion
  • 3 plump garlic cloves; 1 crushed, 2 minced
  • Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices
  • 1 celery stalk, chopped
  • 1 cup peeled, seeded and chopped tomatoes (about 3/4 pound)
  • Ground black pepper
  • 1 good-size pattypan squash or other summer squash, quartered and sliced
  • 1/4 inch thick (about 2 cups)
  • Slivered fresh basil leaves for garnish
  • Freshly grated Parmesan for garnish

Preparation:

In a heavy soup pot or Dutch oven, combine the beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.

Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.

Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.

Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

Sunset Runner Bean and Merguez Stew Recipe from Sunset

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Ingredients:

  • 1 large onion, chopped
  • 3 tbsp. olive oil, divided
  • 1 good-sized jalapeño chile, chopped
  • 2 cups total chopped yellow and red bell peppers
  • 5 garlic cloves, minced
  • 2 cups Scarlet Runner beans, soaked overnight in cool water
  • 6 cups chicken broth (or veggie broth)
  • 12 oz. Merguez sausage (note, this dish can be made vegetarian by leaving the sausage out and adding ½ tsp. to 1 tsp. of smoked paprika for flavor)
  • 2 cups coarsely chopped tomatoes
  • Kosher salt and pepper
  • Chopped flat-leaf parsley

Preparation:

In a pot, sauté onion, 2 tbsp. oil, chile, and peppers until softened. Add garlic and cook a couple minutes more. Spoon out half of this mixture and save it.

Drain beans and add to pot with broth. Simmer, covered, until tender, about 1 1/2 hours (this time depends a bit on how dry the beans are).

Cut sausages into chunks and brown them in a frying pan in the remaining oil. Stir in tomatoes and reserved pepper mixture and cook, stirring, to deglaze the pan. Scrape all this into the bean pot.

Simmer beans uncovered until flavors are blended, about 15 minutes. Ladle out some liquid if you’d like a thicker stew. Season the stew to taste with salt, pepper, and parsley.

Serves: 6