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Honeymooners Good Mother Stallard’s Bean Salad

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


    • 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


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!

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.

Pressure Cooker Bean Cooking Times at a Glance

Beans (1 Cup Dry) Approximate Minutes Under High Pressure
Bean Soaked 4-8 hours Unsoaked Yield in Cups
Aduki 5—9 4—20 2
Anasazi 4—7 20—22 2 1/4
Black (turtle) 9—11 20—25 2
Black-eyed (cow) peas 9—11 2 1/4
Cannellini 9—12 22—25 2
Chick-peas (garbanzos) 10—12 30—40 2 1/2
Christmas lima 8—10 16—18 1 1/4
Cranberry 9—12 30—35 2 1/4
Fava* 12—18 22—28 2
Flageolets 10—14 17—22 2
Great Northern 8—12 25—30 2 1/4
Lentils 7—10 2
Lima (large) 4-7 12—16 2
Lima (baby) 5—7 12—15 2 1/2
Peas (split, green) 8—10 2
Peas (whote, green) 16—18 2
Pigeon Peas (grandules) 6—9 20—25 3
Pinto 4—6 22—25 2 1/4
Navy (pea) 6—8 16—25 2
Red Kidney 10—12 20—25 2
Scarlet Runner 12—14 17—20 1 1/4
Soybeans (beige) 9—12 28—35 2 1/4
Soybeans (black) 20—22 35—40 2 1/2

Flageolet Beans with Rosemary and Thyme

Flageolet Beans Basil


  • 12 ounces dried flageolet beans
  •  6 garlic cloves, peeled
  •  2 teaspoons kosher salt
  •  2 teaspoons finely chopped fresh rosemary leaves, plus sprigs for garnish
  •  2 teaspoons finely chopped fresh thyme leaves, plus sprigs for garnish
  •  2 carrots, peeled and cut into 1/2-in. slices on a diagonal
  •  About 2 tbsp. extra-virgin olive oil
  •  1/4 cup roughly chopped flat-leaf parsley, divided


Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 5 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 2 1/4 to 3 hours on high or 4 to 4 1/2 hours on low.

Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.

Note: Nutritional analysis is per main-dish serving. Servings Serves 4 (8 or 9 as a side)

I cooked these on high in the crock pot and almost all the liquid was gone at the end of the time. I just added back a lot of water and stirred well. These came out much creamier than the picture and were delicious!


Amount Per Serving

Calories 365
Calories from Fat 19
Total Fat 7.9g
Saturated Fat 1.2g
Cholesterol 0.0mg
Sodium 787mg
Total Carbohydrate 56g
Dietary Fiber 14g
Protein 21g

Black-And-White Summer Bean Salad Chili Smith – Adopted from Weight Watchers


  • 1 cup white beans – fully cooked They suggest canned, we think ours are more flavorful and nutritious Use Hutterite, White Eye, Rice Bean, Runner Cannellini.
  • 1 cup black beans Black Valentine, Sunset Runner, maybe Hidatsa Red. Think about color and texture along with flavor. Black Calypso, Good Mother Stallard, CHRISTMAS LIMA, and several other Chili Smith heirloom beans will make this formula tasty and beautiful! We did this one with Hidatsa Red, Rice bean and Black Valentine for an almost Red, White and Blue celebration!
  • 1 large tomato, diced – preferably fresh from your garden, or a good neighbor!
  • 1 small onion, diced
  • 1 medium celery rib, diced
  • 2 Tbsp white or red wine vinegar
  • 3 Tbsp minced fresh Italian parsley or basil
  • Salt and Pepper – to taste


  1. Cook, drain and chill beans
  2. In a large bowl, combine beans, tomato, onion and celery. Gently stir in vinegar and sprinkle with parsley or basil; season to taste with salt and pepper.
Serves 4 – Yields 1 cup salad per serving

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!

Ann’s Delicious Veggie Soup Recipe


  • 3 – 4 garlic cloves (chopped well or I use Garlic cubes from Trader Joes. You can find them in the freezer section. Makes it very easy.)
  • 2 Basil cubes (Trader Joes)
  • 1 yellow onion (chopped)
  • 2 whole carrots (Halved and chopped)
  • 4 celery stalks (chopped)
  • Fresh green beans (Can also use frozen)
  • 2 medium whole Zucchini (chopped)
  • 1 medium yellow squash (chopped)
  • 1 cup frozen peas
  • 2 cups cooked Chili Smith Runner Cannellini
  • 2 – 3 Quarts Organic Veggie broth (I use Trader Joes)
  • 1 bottle of your Favorite Pasta sauce ( I use Arrabiata sauce from Trader Joe’s for an extra kick)
  • Pinch of salt
  • Olive oil
  • A handful of Kale (chopped into bite-size pieces)
  • Red wine (At least a cup, if not more..)`


  1. On medium heat, heat Olive oil in a large pot.
  2. Add garlic and basil and sauté for about a minute. Add salt.
  3. Add onion and sauté for about 2 minutes.
  4. Add carrots and celery, mix and sauté for another minute or two.
  5. Add entire bottle of pasta sauce and red wine, turn heat up to medium-high and let simmer for about 3 minutes to burn off alcohol.
  6. Add veggie broth (start with two quarts. If you want more broth, add more)
  7. Let simmer for about 5 minutes. Return heat to medium.
  8. Add Runner Cannelini beans and peas. Let simmer about 2 minutes.
  9. Add zucchini, squash, and kale. Let simmer for about 5 minutes.
  10. Turn heat off and let stand for a ½ hour to an hour.
  11. You can eat it alone, or with a nice salad. Also tastes great with a slice of gluten-free bread.

*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!

*The longer it sits, the more flavorful it becomes. This soup is best on the 2nd and 3rd day!

Autumn Vegetable Succotash by Chili Smith


  • 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


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.

Healthy Veggie Style by Chili Smith


  • 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.


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!


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