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Chili Smith Recipes.

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.

HOPPINa Twy

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

INGREDIENTS

  • 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

 

DIRECTIONS

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!