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Twy’s New Favorite Salsa – Super Easy!

Put everything in bowl and enjoy!


  • 2 cups finely chopped organic heirloom tomatoes
  • 1/2 cup Chili Smith Eye of the Goat cooked beans
  • 2 cloves garlic, pressed or minced
  • 1 tablespoon lime juice 2 tablespoons minced fresh
  • cilantro microgreens
  • 1 tablespoon minced red onion
  • 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper
  • 1 teaspoon minced jalapeño pepper, or other chili pepper

Chili Smith White Bean Pesto


  • 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


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


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.

Chili Smith Beans and Greens Artichoke Dip

Notes on dish… Just finished making this.  It looks and smells delicious.  Here’s the recipe I made up.  Next time I will make it using ALL beans.  I used cashews this time because I wanted some beans for the second batch of cookies and some beans to show the consistency of how I cooked them so that I could show everyone how creamy they were for the dip.


  • 1/2 cup dried chopped onion (or small chopped onion)
  • 3 cloves garlic – chopped
  • 1/2 cup roasted red pepper – diced
  • 1 Tablespoon chopped Jalapeno slices
  • 1 tsp Chili Smith Outlaw Seasoning
  • approximately 5 cups Power Greens – chopped
  • 1 can artichoke hearts – chopped
  • 2 cups Chili Smith White Eye Beans (cooked and drained)
  • 1 1/2 cup soaked cashews (use all beans if avoiding nuts)
  • 1/2 cup Nutritional Yeast 
  • 1 T Chili Smith California Balsamic Lemon Vinegar
  • 1/4 – 1/2 cup water
  • Brad’s Kale Chips (crushed)
  • Chili Smith Twyla approved Crackers


  • Preheat oven to 375 degrees.
  • Sautee onions in water for approximately 2 minutes.  Add garlic, roasted red pepper, Jalapeno, and seasoning.  Cook for approximately three minutes. Add Power Greens and cook until wilted.  Set aside.
  • In blender (I used a VitaMix), process until smooth beans, cashews (if using), Nutritional Yeast, vinegar and water.  
  • Then add sauteed greens mix to blender and process for about 30 seconds or desired consistency.
  • Pour mixture into oven safe baking dish.  Top with Brad’s Kale Chips and bake for approximately 22 minutes.
  • Serve with Chili Smith Twyla Approved Crackers


Post Notes:

As most of you know; when I am preparing dishes for a cooking demo, I tend to use LESS spices than I normally would because everyone’s level of spice tolerance is different.  It’s much easier to add more Jalapeno, Srirachi Sauce, etc. than it is to take it out. So please, if it’s not spicy enough for you – add more. 

Another note:  This would be so good on top of a pizza crust!

Vegan Sugar-Free Banana Bread Sweetened with Monk Fruit


  • 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


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.

Aloo Mutter with Chili Smith Heirloom Beans

I am a huge Indian food fan. I’ve always loved the complexity of flavors in the food. So I decided to add Chili Smith beans to a favorite recipe to see how it would taste. Delicious is how! I used Yellow Indian, Hutterite and Runner Cannellini at three separate times for this recipe. They all worked great! I have a sneaky suspicion that any bean would work great!



  • 3 medium sized potatoes boiled and chopped into bite-size pieces and cooled
  • 1/2 a package of green peas, thawed (I get mine from Trader Joes)
  • 3 medium-sized tomatoes (You can also use 1 can of chopped tomatoes)
  • 1-2 Medium sized onions, chopped
  • 3 tsp. of garlic paste or cloves minced
  • 2 tsp. of ginger paste (Trader Joes, yet again)
  • 1 chopped chili pepper, seeded and chopped finely (I used a Jalapeno)
  • 1/2 tsp. Turmeric powder (excellent for your liver, and a natural anti-inflammatory)
  • 1/2 cayenne pepper (you can use more, if you like the kick like I do!)
  • 3 tsp. Garam Masala (Now here comes the flavor! I found this at the Sac Co Op, or a health food store that carries bulk spices. It’s delicious and addicting!)
  • 1 tsp. Cumin seeds
  • Pinch of salt to taste
  • 2 TBSP Oil
  • 1/2 pound pre-cooked Chili Smith Heirloom beans (Yellow Indian Woman, Hutterite, Runner Cannellini, Green Flageolet, etc.) You choose!


  1. In a sturdy skillet, preferably cast iron, heat oil over medium/high heat and add Cumin seeds
  2. Cook for about 1 or 2, until lightly brown.
  3. Add garlic and ginger paste to mixture cook for 1 minute
  4. Add onions and jalapeno and cook until lightly browned
  5. Add tomatoes and cook for another minute or two
  6. Add spices one by one, Turmeric, Cayenne, Garam Masala, salt
  7. Mix spices really well turn down to medium heat and let simmer for about 5 minutes
  8. Add ½ package of thawed green peas and ½ pound of Chili Smith Heirloom beans
  9. Add about 2 cups of water or veggie broth (Add more if you’d like more sauce)
  10. Simmer again until water heats and bubbles, about 5 minutes
  11. Add potatoes, again cook until sauce thickens
  12. Turn heat off and let stand for at least 30 minutes.

You can serve with rice or Quinoa, or with nothing at all!

*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!

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

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


  • 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


  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.


A take on the Hoppin’ John recipe.  Hoppin’ John is a staple recipe for good fortune every New Year.  Protein and fiber packed! 


  • 1 bag of Chili Smith Green-Black Eyed Beans
  • 1Tablespoon chopped dried onion
  • 1 T Kirkland No Salt Seasoning
  • pinch of cayenne pepper
  • 2 teaspoons Chili Smith Big Sur Three Peaks seasoning
  • 2 bay leaves
  • 2 Tablespoons Garbanzo Bean Miso



Surprise:  I DID soak these peas overnight.

“Peas (BEANS) porridge hot, peas porridge cold, peas porridge in the Instant Pot, they aren’t nine days old!”

I drained the soaking water, then put the peas in the Instant Pot. I added all the remaining ingredients and cooked the beans for 22 minutes.  Let the pressure release naturally.

I served it over Chili Smith Organic Chico Brown Rice

I like my greens raw, so I lined my serving bowl with a mix of greens. However, you could add your favorite greens to the cooking beans about two minutes before serving.

So in my serving bowl, I lined the bowl with greens, then rice, then Hoppin Twy and then my new favorite Salsa!