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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 here is the deal.

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 as it is similar to wines as some great wines are wonderful for fragrance and palette tasting as but not necessarily as a drink 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 chili as or bid 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 chili is loved and reordered by everyone as and especially the children! We do love to sample our products to lots of people as to just judges as to see what they think.

Honeymooners Good Mother Stallard’s Bean Salad

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In honor of this Mom’s favorite fruit and the newly married happy Honeymooners who are currently driving to Omaha.

Also known as Bean, Coconut Rice, Pineapple Salad

Ingredients

    • One package (approximately 3 cups) Chili Smith/Blonde Chico Rice

    • 3 cups liquid

      I used:  1 can Organic Coconut Milk (approximately 1 1/4 cups) Organic Coconut Water (enough to equal remaining 3 cups next time I might just use coconut water and pineapple juice)

    • 3 cups cooked and rinsed Chili Smith Good Mother Stallard’s Beans

    • 1/2 tsp Chili Smith Three Peaks Salt

    • 2 Organic Red Bell Peppers – chopped

    • 1 large organic red onion -chopped

    • 3 cups fresh pineapple – cubed

    • 1 cup Organic cilantro – chopped

    • 1/2 cup Organic chives – chopped (from my backyard!)

    • 3 juiced limes plus 1 T lime zest (or more)

    • 1 cup Organic unsweetened coconut

    • 1 cup pureed pineapple (To make pineapple puree. Chop fresh pineapple, place in blender until smooth. About 2 cup chopped pineapple should make 1 cup puree)

    • 2 tsp fresh ginger grated

    • 3 Tbsp jalapeño pepper finely chopped

Instructions

I, of course, used the Instant Pot to make my coconut rice.  Please use whatever rice cooking method works best for you.  Let rice cool.

While rice is cooking, prepare beans and vegetables as well as dressing.

For Dressing

After I pureed the pineapple in the Vita Mix I added the lime juice, zest, grated ginger, jalapeño pepper, 2 tbsp. red onion finely chopped and 1/4 cup chopped cilantro.  I pulsed it for about 5 seconds. I didn’t want it super smooth. 

When rice is cooled, add in the black beans, coconut, pineapple, red bell pepper, remainder of the red onion, 1/2 cup cilantro and chives.

So many variations that I can’t wait to experiment with.  This is my favorite version so far. 

Twy’s New Favorite Salsa – Super Easy!

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Twylas Super Easy Salsa With Add Beans

This bean salsa recipe is incredibly simple and quick to prepare, making it a perfect addition to any meal. With just a few fresh ingredients, including heirloom beans, tomatoes, onions, and cilantro, you can create a vibrant and flavorful salsa that enhances the taste of your dishes. Ideal for serving with chips or as a topping for tacos, this salsa is sure to become a favorite in your kitchen. Enjoy the fresh, zesty flavors that come together effortlessly in this delightful condiment. Put everything in bowl and enjoy! 

Ingredients

    • 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

Twylas Super Easy Salsa With Add Beans

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

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Now, before we too harshly or improperly judge a Big business in agriculture 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 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 next 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 natures most healthy organisms for us to eat them and they are very good for us. Whether you choose heritage or genetically altered beans as hey 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 as is the flavor!