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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

What is the difference between a Heirloom and Heritage 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.

Aloo Mutter with Chili Smith Heirloom Beans

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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!

 

Ingredients:

  • 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!

Directions:

  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!

Bean History

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Where did beans come from?

BEAN HISTORY 

 

National Bean Day, was January 6th, a time to celebrate beans in all their sizes, shapes, and colors.  Chili Smith is celebrating beans all the time – and especially in January! Green, red, black, lima, and soy are just a few examples of the types of beans we can salute on this special day. Approximately 40,000 bean varieties exist in the world!

The versatile bean can also be prepared in thousands of different ways—including main dishes, sauces, condiments, and even desserts! National Bean Day is celebrated every year on January 6th in honor of Gregor Mendel (who died on January 6, 1884). Mendel was an Austrian monk who discovered the principles of heredity by studying bean and pea plants in his garden. A pioneer in his field, Mendel is considered to be the father of modern genetics. 

THE HISTORY OF THE BEAN
Where did beans come from? Humans have been eating beans for a long time. In fact, archaeological evidence suggests that beans have been a staple food across cultures and continents for thousands of years.Studies show that beans were eaten in Thailand over 9000 years ago, and around the same time fava beans were being gathered in Afghanistan in the foothills of the Himalayas. 

Beans were also prominent in ancient Egypt where they were left in the tombs of ancient Egyptian kings as a symbolic way to feed the departed souls in the afterlife. The first cultivated bean (a large-seeded broad bean) appeared 4000 years ago in Europe, and archeologists have also found evidence of the existence of beans in Peru around the same time.

Beans played an important role in the history of the New World too. When colonists arrived in North America, the Native Americans showed them how to grow beans with corn so that the bean plants would grow tall by climbing on the cornstalks.

THE HEALTHFUL BEAN
An extremely healthful choice for a meal or a snack, beans are an important source of protein, fiber, folate, zinc, iron, and magnesium. Antioxidant-rich beans are also low in fat and high in intact carbohydrates. They are a member of the Fab Four—the four categories of foods you should include in your diet daily.

A study in the Journal of American College of Nutrition found that people who consumed beans regularly had a 22 percent lower risk of obesity and were more likely to have a smaller waist than people who did not eat beans.

Aside from promoting heart health, controlling weight and increasing longevity, eating beans may also lower blood cholesterol, reduce inflammation, help prevent cancer, stabilize blood glucose levels and prevent diabetes, and improve gut health.

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.

Chili Smith Farm Style:

Chili Smith’s Farm Style bean soup is a hearty and comforting dish that brings the essence of rustic cooking right to your table. This soup is packed with a variety of beans, simmered to perfection in a rich, flavorful broth that’s infused with spices and herbs. The combination of ingredients creates a delightful medley of textures and tastes, making it a perfect choice for a cozy dinner or a gathering with friends and family. The preparation of this soup is straightforward, allowing the natural flavors of the beans to shine through.

You start by sautéing bacon, then some onions and garlic to build a solid flavor base, then add in the beans along with diced tomatoes and a blend of spices that might include cumin, chili powder, and perhaps a hint of smoked paprika for that extra depth. As it simmers, the beans absorb the flavors, and the broth thickens, creating a satisfying and nourishing meal that warms you from the inside out.

What makes Chili Smith’s Farm Style bean soup truly special is its versatility. You can easily customize it by adding your favorite vegetables or even some meat if you prefer a heartier version. Serve it with a side of crusty bread or over a bed of rice for a complete meal. Whether you’re enjoying it on a chilly evening or serving it at a potluck, this soup is sure to be a hit, bringing everyone together with its delicious, homey appeal.

Plant-based Cream of Asparagus Soup ala Twyla

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Cream of Asparagus Soup

Ingredients: 

  • 1 yellow onion, thinly sliced
  • 3-4 cloves garlic, minced
  • 2 pounds asparagus, ends trimmed and chopped
  • 2 cups Flageolet beans (cooked)
  • 6 cups vegetable broth
  • Juice of one lime or to taste
  • salt and pepper, to taste or no salt seasoning

Twyla’s recipe for cream of asparagus soup offers a delightful and nourishing experience, perfect for those seeking a plant-based option. This soup is crafted with fresh asparagus, which is sautéed to enhance its natural flavors, and combined with a blend of aromatic ingredients such as onions and garlic. The mixture is then simmered in vegetable broth, allowing the flavors to meld beautifully. To achieve a creamy texture without the use of dairy, the recipe incorporates a plant-based cream, which adds richness and depth to the dish. Finally, the soup is pureed to create a smooth consistency, making it an elegant choice for any meal. This recipe not only highlights the vibrant taste of asparagus but also embodies a wholesome approach to plant-based cooking.

Directions:

  1. Use water or broth to sauté onions and garlic and cook until onions are translucent about 7 minutes.
  2. Add asparagus, beans and vegetable broth. (See other add variations). Bring to a boil, then reduce heat to a simmer. Simmer for about 10 minutes, until asparagus is tender.
  3. Transfer soup to a blender (this may have to be done in batches) and blend until smooth. Or use an immersion blender for desired consistency.
  4. Return to heat and stir in lime juice, salt, and pepper.
  5. Various toppings:  parsley, ground flax/chia seeds, Mary’s crackers, Flaxers, GF croutons, pumpkin seeds, riced cauliflower, non-dairy sour cream

Variations:  ADD during the peas/potatoes/rice/broccoli/cauliflower

Cream of Asparagus Soup is delicious on baked potatoes, served over rice, served in a bread bowl, etc.  

Autumn Vegetable Succotash by Chili Smith

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Ingredients:

  • ½ cup unsalted butter (for a vegan recipe, use Earth Balance)
  • 1 medium onion, cut into 1/4-inch dice
  • 2 garlic cloves, finely chopped
  • 2 red bell peppers, cut into ¼-inch dice
  • 2 zucchini, cut into ¼-inch dice 2 yellow summer squash, cut into ¼- inch dice 1 cup Chili Smith Christmas Lima (pre-cooked) 1 cup fresh or frozen corn kernels
  • Salt and freshly ground pepper to taste
  • 2 tablespoons fresh sage, coarsely chopped

Directions:

In a skillet over medium-high heat, melt butter. Add onion, cook until translucent, about 2 minutes. Add garlic, bell peppers, zucchini, squash, Lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, about 10 minutes. Stir in Sage, and serve.

What is Autumn Vegetable Succotash?

Autumn Vegetable Succotash is a delightful dish that celebrates the flavors of the season. Imagine a colorful medley of fresh vegetables, each bringing its own unique taste and texture to the table. This dish typically features a base of tender corn kernels, which provide a sweet crunch, paired with hearty beans that add protein and creaminess. You can also throw in some diced squash, bell peppers, and perhaps a handful of vibrant greens like kale or spinach, all sautéed together to create a warm, inviting dish that’s perfect for those crisp fall evenings.

The beauty of succotash lies in its versatility. You can easily customize it based on what’s in season or what you have on hand. For instance, adding roasted sweet potatoes can introduce a lovely sweetness, while a sprinkle of fresh herbs like thyme or sage can elevate the dish with aromatic notes. A splash of vegetable broth or a drizzle of olive oil can help bring everything together, ensuring that each bite is bursting with flavor. Plus, it’s a fantastic way to use up any leftover veggies from your fridge, making it both practical and delicious.

Serving Autumn Vegetable Succotash is a treat in itself. You can present it as a side dish alongside your favorite protein or make it the star of the meal by serving it over a bed of quinoa or rice. A sprinkle of feta cheese or a handful of toasted nuts on top can add a nice finishing touch, giving it an extra layer of richness and crunch. Whether you’re hosting a cozy dinner or just looking for a comforting meal at home, this dish is sure to warm you up and bring a taste of autumn to your plate.