Farm Fresh heirloom beans
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Vegetarian

Orange Citrus Baby Butter Bean Dressing

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Orange Citrus Baby Butter Bean Dressing

Orange Citrus Baby Butter Bean Dressing

Secret ingredient: Baby Lima Butter Beans 

Ingredients:

  • 1 cup cooked Chili Smith Baby Lima Butter Beans 
  • 1 whole ORGANIC orange, cut into fourths.  YES, the whole orange including the skin, that’s why it has to be organic! 
  • 2 T orange mandarin vinegar (I used California Balsamics) 
  • 1 small piece of fresh ginger
  •  1/2 t garlic powder 
  • 1/2 t onion powder 
  • 2 shakes Red Chili Flakes (optional)

Directions: 

Add all the ingredients except the Red Chili Flakes to a blender or food processor.  Pulse a few times for desired consistency.  You can add water or fresh squeezed orange juice if it’s too thick.    

Taste.  Add the Red Chili Flakes, maybe some freshly ground pepper, maybe some nutritional yeast.     

Using beans as your base for salad dressings or dips is a great way to add fiber into your diet.      

Experiment and have fun creating new recipes.  The next one I’m going to make is a mustard dill dressing!  

Lemon Poppyseed Muffins

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Lemon Poppyseed Muffins made with Peruano Beans

Lemon Poppyseed Muffins

Secret ingredient: Chili Smith Heirloom Peruano Beans

Ingredients:

  • 1/2 cup almond flour 
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 cup mashed banana 
  • 1 1/2 cups (250g) white Chili Smith Heirloom Beans cooked (I used Peruano Beans)  Flageolet Heirloom Beans could also be used.
  • 1/4 cup tahini or favorite nut butter
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 cup fresh squeezed lemon juice
  • Zest of one lemon (more for taste)
  • 3 Tbl poppyseeds, more for topping

Directions: 

Instructions

Preheat the oven to 350 F. 

Drain and rinse the heirloom beans well, then pat dry.

Blend all ingredients (except poppyseeds) until smooth in a  food processor. 

Add poppyseeds and gently stir into batter

Transfer the batter to a muffin tin with liners. 

I used silicone liners.

Top with more poppyseeds if desired. 

Bake on the center rack for 16-18 minutes, (oven time and temperatures vary) He

Carol’s Flageolet Bean Cassoulet

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Flageolet Bean Cassoulet Chili Smith Recipe

Day 1: cook 1/2 lb beans in 3 cups Homemade broth* with meaty ham hock and thyme. (Flageolet or Baby Lima)

Remove meat from ham hock and mix back into the beans and broth and store in fridge for up to 1 week. 

Day 2:  Make in Large Dutch Oven

Ingredients:

  • 1/2 lb bacon, cut up
  • 1 Kielbasa, cut into 1/2″ coins
  • 1 Large red onion, diced
  • 3-4 carrots, coined
  • 3-4 stalks celery, diced
  • 2 cloves garlic mashed
  • 2 tbsp Salt
  • 1/2 cup white wine
  • 1 can fire roasted tomatoes
  • 1/2 lb shredded, smoked duck, chicken, or turkey
  • Day 1’s beans, ham and broth

    More broth as needed

Directions: 

-Sauté bacon until crispy, remove, leave grease in pan. (This is not a light meal!  Hahaha)

-In bacon grease: brown Kielbasa pieces, remove.

-Sautee onions, remove 

-Remove remaining bacon grease from pot

-Sauté carrots and celery (add back bacon grease as needed)

-Add garlic and salt, Sauté 2 minutes 

-Deglaze with white wine

-Stir in Tomatoes, reduce 

-Add back bacon, Kielbasa and onions

-Stir in smoked poultry, beans and ham

-Add more broth as needed 

-Bring to a simmer

-Place in oven at 350 for 1 hour. 

Helpful tips: 

Serve warm with toasted buttered Mini Ciabatta

HOMEMADE BROTH

*Home made broth is a key ingredient in this recipe. 

In a large roasting pan, place chicken bones and skin, beef bones, pork bones, ham bones, celery and carrot tops and bases, onion ends and skins, mushroom stems. (I save and freeze everything every day when I’m cooking, then make broth when my freezer gets full)

Roast for 90 minutes at 350, stirring once after about an hour with top off

Move pan to stove top, and add as much water as your pan will safely hold. 

Put the top on the pan and simmer for 2-3 hours. Let it cool down for a while, then remove the bones, and squeeze liquid from the veggies. Strain broth into a large metal pot. Allow to cool a bit more, and remove fat floating on the top. 

I like to store in 3 cup containers in the freezer. Always available for soup, stew, or cooking rice. 

Sweet Potato Healthy Veggie Style Chili

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Sweet Potato Healthy Veggie Style Chili

Ingredients:

  • 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.

Method:

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!

Tip:

Hosting friends and family? We’ve got you covered!
 
Best served while fresh and not overcooked.
 
Chili Smith’s Healthy Veggie Style Chili—a quick, easy, and absolutely delicious recipe that’s perfect for your holiday gatherings. Packed with vibrant veggies, hearty Chili Smith heirloom beans, and flavorful seasonings, this dish is a total crowd-pleaser.

Fall Pumpkin Chili Instant Pot

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Fall Pumpkin Chili Instant Pot Recipes

Ingredients

  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 sliced carrots (in rounds)
  • 1 bag of frozen organic corn
  • 2 bell peppers sliced (I used red and yellow)
  • 2 tablespoons Chili Smith chili seasoning
  • 2 teaspoons Berbere spice
  • 4 cups vegetable broth (more or less depending upon how thick you like your chili)  Use a no oil added brand.
  • 1 1/2 cup Chili Smith Snow Capped Beans (cooked)  I cooked mine in the Instant Pot.
  • 15 ounce can of organic pumpkin puree 
  • 1 tablespoon miso 
  • 1 teaspoon liquid smoke
  • 2 teaspoons smoked paprika

Directions

  • In the Instant Pot, sauté the onions and garlic for about one minute.  I sauté in vegetable broth.
  • Add in the carrot and bell peppers and sauté a few minutes more until soft and cooked through.
  • Add in the spices and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
  • Add in the bean, miso, broth and pumpkin puree and stir to combine. 
  • Set Instant Pot on slow cook for about 10 minutes.  Let the pressure naturally release and serve it when you are ready.
  • I like a thick chili so I only added about 1 cup of broth. 
  • Gordon Ramsey always suggests tasting before serving and maybe adding more spice. 
  • I served the Fall Pumpkin Chili in two small cooked pumpkins, about the size of an acorn squash.  

I cooked the pumpkins in the Instant Pot.  I added 1 cup of water to the liner of the Instant Pot. I set them both on the trivet in the Instant Pot.  I manually set the pressure on high for 11 minutes. 

Notes

  • This Fall Pumpkin Chili is pretty thick, so feel free to thin it out with some vegetable broth.
  • Any Chili Smith bean you enjoy in chili will work in this Fall Pumpkin Chili Instant Pot recipe.

Flageolet Beans with Rosemary and Thyme

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Flageolet Beans Basil

Ingredients

  • 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

Directions

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

Pressure Cooker Beans Chart Cooking Times at a Glance

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Pressure cooker beans chart

This pressure cooker beans chart provides a concise summary of cooking times required for various types of beans when using a pressure cooker.

It serves as a quick reference for those looking to prepare beans efficiently while ensuring optimal texture and flavor. Understanding the specific cooking times for different beans can significantly enhance meal preparation, allowing for better planning and execution in the kitchen. This guide aims to streamline the cooking process, making it easier for both novice and experienced cooks to achieve desired results.

By utilizing a pressure cooker, one can reduce the time needed to cook beans while retaining their nutritional value. This overview is designed to assist in achieving perfectly cooked beans with minimal effort and maximum.

Pressure cooker beans chart

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

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.

What about the gas???!

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We love this question and actually have an answer for greatly reducing the musical toot gas!

What causes the gas and flocculants is the sugars that seep from the beans during soaking and cooking. The sugars that are now in the cooking water mix with the enzymes in our lower intestines as our bodies try to break down the sugars and Yippee!  We have successfully made our bodies into little refineries!

Here is what we do to help with this:

  1. Rinse the dry beans several times with cool, clean water.
  2. Soak the beans for several hours until fully expanded.
  1. Stir these beans
  2. Drain the water off
  3. Cover the beans again with cool, clean water, we add salt and onion, bring to boil
  4. Reduce and allow simmering for forty minutes or an hour a until softened.
  5. Turn off the heat and allow beans to rest in the water for ten or fifteen minutes.
  6. Drain the water off and cool the beans with cool, clean water to stop the cooling process.
  7. After thoroughly cool, drain off water and beans are ready to use.

Some thinking is that we are draining off the flavor and nutrients, to say nothing of the amount of fresh water this all requires. This is a good and valid point. We use good quality bases or stock to our soups and chili products, which creates a wonderful flavor without excessive gas.

We are told that continual and regular consumption of beans will allow our bodies to adjust and better handle the sugars as but this also a different dietary concern as in our slim and trim society. Have you ever noticed how happy and healthy natives to Mexico and other high bean consumption areas are? 

We do know about over the counter products claiming to reduce gas  examples are Beano and others. Maybe some of you can help us with other ideas to keep the musical fruit under control.