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Steve Smith

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

Chili Smith Farm Style by Chili Smith

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Ingredients:

  • 1 pound of Heirloom Beans – Dried weight – makes almost 3 pounds cooked
  • 6 Strips Bacon – diced very fine
  • 1 Onion – Diced fine – in two halves
  • 1 pound Ground Beef or other meat
  • 1 can (15oz) Tomato Sauce 2 TBL Chili Smith Seasoning

Method:

Beans: In pot

  1. Rinse and soak in clear water for 12 hours or so until rehydrated.
  2. Change water and cover to one inch above beans in clear, cool water and simmer for about an hour until tender.
  3. Add Salt and ½ onions to water prior to cooking.

Base: In large skillet

  1. Sauté Bacon until almost browned.
  2. Add onion and sauté until clear Add small chucks of meat and sauté until browned.
  3. Add Tomato Sauce and blend Cover and allow simmering for 20 minutes.
  4. Add Seasoning and mix into base.
  5. Cover and allow simmering for 10 minutes.

Blend: Bring beans without juice to base 

  • Mix beans into base and blend together.
  • Add Bean Broth if needed Simmer for an hour and enjoy!

Tip:

Cook in advance and refrigerate for a day for extra flavor.

Healthy Veggie Style by Chili Smith

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Ingredients:

  • 1 pound of Heirloom Beans cooked weight (About 6-8 oz dried beans)
  • Olive Oil
  • 1 –Bottle Dark Ale or Beer
  • 1 – Sweet Onion
  • 1 – Red Onion 2 – Bell Peppers
  • 1 – Green Zucchini
  • 1 – Crook Neck Zucchini
  • 1 – Sweet Potato
  • Garlic
  • Anything else you like… all chopped into bite-sized pieces.

Method:

Beans: In a pot

  1. Rinse and soak in clear water for 12 hours or so until rehydrated.
  2. Change water and cover to one inch above beans in clear, cool water and simmer for about an hour until tender.
  3. Add Salt and ½ onions to water prior to cooking.

Base: In a large skillet

  1. Heat Olive Oil.
  2. Sauté Onions and Garlic.
  3. Add other vegetables.
  4. Add moisture of Beer – cover and steam for three to five minutes.
  5. Add Chili Seasoning to taste.
  6. Add beans to the base.
  7. Enjoy!

Tip:

Best served while fresh and not overcooked.
Drink the rest of the Beer with the meal!

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

Vegetarian Cassoulet Melissa R.at Epicurious

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  1. For cassoulet
    1. 3 medium leeks (white and pale green parts only)
    2. 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
    3. 3 celery ribs, cut into 1-inch-wide pieces
    4. 4 garlic cloves, chopped
    5. 1/4 cup olive oil
    6. 4 thyme sprigs
    7. 2 parsley sprigs
    8. 1 Turkish or 1/2 California bay leaf
    9. 1/8 teaspoon ground cloves
    10. 1 pound pre-cooked Chili Smith Cannellini beans, Hutterite Soup, Green Flageolet, or Tarbais Of Lodi
    11. 1-quart water
  2. For garlic crumbs:
    1. 4 cups coarse fresh bread crumbs from a baguette
    2. 1/3 cup olive oil
    3. 1 tablespoon chopped garlic
    4. 1/4 cup chopped parsley

Preparation:

  1. Make Cassoulet:
    1. Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
    2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
  2. Make garlic crumbs while cassoulet simmers:
    1. Preheat oven to 350°F with rack in middle
    2. Toss breadcrumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
    3. Toss breadcrumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
  3. Finish cassoulet:
    1. 1. Discard herb sprigs and bay leaf. Mash some of the beans in a pot with a potato masher or back of a spoon to thicken the broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Yield Makes 4 to 6 servings Active Time 30 min Total Time 1 1/4 hr.

Per serving: 516 calories, 23g fat (3g saturated), 0mg cholesterol, 370mg sodium, 64g carbohydrates, 12g fiber, 16g protein

Cassoulet Chili Smith Family Foods

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Beans:

  • 2 Tsp. Butter
  • ½ cup onions, chopped
  • 1 cup celery, chopped
  • 2 lb. of our Chili Smith Hutterite, Tarbais Of Lodi, or Green Flagolet beans)
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 cups water
  • 2 bay leaf

Meats:

  • ½ cup flour
  • ½ cup oil
  • 2 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup bell peppers, chopped
  • 1 cup carrots, chopped
  • 1 tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 each duck confit, duck legs
  • 2 lb. Andouille sausage links cut into 16 equal portions
  • 4 cups chicken broth
  • 2 lb. Roasted duck, cut into 2-inch pieces

Gratine:

  • 1 ½ cups dried fine breadcrumbs
  • 1 cup grated parmesan6 Tsp. Parsley, chopped
  • 4 tsp. Essence, recipe follows
  • 4 Tsp. Olive oil

Garnish:

  • Chives, chopped
  • Crusty Bread

Beans:

  • 2 Tsp. Butter
  • ½ cup onions, chopped
  • 1 cup celery, chopped
  • 2 lb. of our Chili Smith Hutterite, Tarbais Of Lodi, or Green Flagolet beans)
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 cups water
  • 2 bay leaf

Meats:

  • ½ cup flour
  • ½ cup oil
  • 2 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup bell peppers, chopped
  • 1 cup carrots, chopped
  • 1 tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 each duck confit, duck legs
  • 2 lb. Andouille sausage links cut into 16 equal portions
  • 4 cups chicken broth
  • 2 lb. Roasted duck, cut into 2-inch pieces

Gratine:

  • 1 ½ cups dried fine breadcrumbs
  • 1 cup grated parmesan6 Tsp. Parsley, chopped
  • 4 tsp. Essence, recipe follows
  • 4 Tsp. Olive oil

Garnish:

  • Chives, chopped
  • Crusty Bread

Essence:

Yield 2/3 cup

  • 5 Tsp. Paprika
  • 4 Tsp. salt
  • 4 Tsp. Garlic powder
  • 2 Tsp. Black pepper
  • 2 Tsp. Onion powder
  • 2 Tsp. Cayenne pepper
  • 2 Tsp. Dried leaf oregano
  • 2 Tsp. Dried thyme

Method of Cooking:

Preheat the oven to 400 degrees For the beans: In a large saucepan, melt the butter. Sauté the onions and celery for 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water, and bay leaf and bring to a boil. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed about 2 hours.

For the meats: In a large ovenproof skillet, over medium-high heat, combine the flour and oil. Stirring constantly, make a medium brown roux. Add the onions, celery, bell peppers, carrots, salt, and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted. Add the duck legs and sausages and cook for 3 minutes on each side. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium-low and cook for 30-40 minutes.

For the Gratine: In a mixing bowl, combine breadcrumbs, cheese, parsley, Essence, and olive oil. Mix well. When the bean meat mixture is cooked, spoon the Gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, chopped chives, and crusty bread.

One question that always is askeda| Has your chili won any awards at Chili Cook-off Contests?

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Actually, we have never competed in a contest! We think the contests look like a lot of fun to attend and have some fun, but hereas the deala|

We make chili for people to eat! It is cooked longer and rested under refrigeration for the flavors to blend and become better. Competition chili is made for a quick taste by several judges a it is similar to wines a some great wines are wonderful for fragrance and palette tasting a but not necessarily a adrinkera you would serve with a meal.

We make a chili without beans, but we really like what our heritage beans do for the eating experience and we really like the fact that it is good for us to eat that delicious source of protein and fiber. The CASI competition chilias forbid the use of beans. What are they thinking??? Just kidding! We appreciate the Texas and Oklahoma style chili and we make some that are similar.

We like to think the customers we serve are a bit like a competition. In that arena, we do very well because our chilias are loved and reordered by everyone a and especially the children! We do love to sample our products to lots of people a not just judges a to see what they think.

What is the difference between Heritage/Heirloom Beans and aregulara beans?

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Now, before we too harshly or improperly judge aBig business in agriculturea we need to also realize that to feed a hungry world and maintain low consumer costs and deal with a host of regulations, inspections and hundreds of other things, the agricultural industry has done a tremendous job. Seeds are altered to be more disease resistant and require less chemical management and water. The genes are altered in the seed to determine a consistent size for mechanized planting, harvesting and offering a very long shelf life for long storage times. That is why the beans we buy in a grocery store can be acquired for less than $2 a pound. It is an amazingly well orchestrated system and it works pretty well a for distribution.

All-natural products such as our heritage beans are not all exactly the same a plus they do not offer the same high yield per acre as genetically altered beans. They are much more expensive to grow and have a shorter shelf life. They must be distributed and used while fresh a within a year or two maximum.

So a the question is why? Why do we grow them? Then answer is FLAVOR! These are just better beans. Higher nutrition values, better protein levels and much more natural fiber content are just some of the reasons. We love them and you will too.

Beans are one of natureas most healthy organisms for us to eat a they are very good for us. Whether you choose heritage or genetically altered beans a they should be part of your diet on a regular basis. Legumes are powerful little packages of energy! Heritage/heirloom are just that much better for you and again a itas the flavor!

What is the difference between aHeirlooma and aHeritagea beans?

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The terms “heirloom seed” and “heritage seed” are used interchangeably. An heirloom plant is an open-pollinated cultivar that was commonly grown during earlier periods in human history, but which is not used in modern large-scale agriculture.

These beans are not genetically altered and therefore are not as easy to plant, grow, harvest, clean and separate and are best used within two years of harvesting. They do not all look the same – they are not all exactly the same size or color – but, like us, the beauty is really on the inside! The flavor of these beans is just better! Filled with energy and high nutrition and protein these are a great source of vitality and good health. Heritage beans will have up to three times the fiber content of commercially grown beans. this is one of the reasons they were so popular when fresh vegetables and fruits were difficult to obtain. We call them “nature’s broom!”

Don’t worry about the gas factor! We teach you how to properly prepare the beans without the ‘gas-effect’ and still have wonderful rich and satisfiying flavor.