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Sunday night we cooked up a large pot of black beans with the 'heritage' Chimayo chile powder. (Then we pureed some for the 'base layer' of this 'plant-strong' tostada.)

Sunday night we cooked up a large pot of black beans with the ‘heritage’ Chimayo chile powder. (Then we pureed some for the ‘base layer’ of this ‘plant-strong’ tostada.)

If you are like me, you don’t ask for a second helping of beans.

(You ask for a second helping of french fries and ketchup! Ha!)

To me, beans are just boring unless they are spiced up, without any PIZAZZ, beans are a way to get inexpensive protein quick with a moderately ok tasting flavor.

But, hey, here at YARD and PLATE we have some CONNECTIONS. Like FRIENDS in high places who take amazing vacations and bring back food discoveries, like chili powder you can only get from one place in New Mexico.

Chimayo Chile powder is vibrant reddish-orange, and adds a subtle sweetness to cooked black beans.

Chimayo Chile powder is vibrant reddish-orange, and adds a subtle sweetness to cooked black beans.

Yep, my good friend Maggie Lewis came through, as always. She brought back some powder that smells like you just won the lottery … from Chimayo, New Mexico…the area produces a heritage chili that people actually are on a wait list to consume.

(In the last post, I talked about how to get them sent to you.)

Not only did my good foodie friend gift me a baggie full of the sought-after chili powder, she told me how in three easy steps I could cook the beans with the powder. And then pretty much wrote up the recipe that you see here. Thank you Maggie! I love you!

This method below is how Maggie cooks her black beans with the ‘heritage’ Chimayo chili powder:

STEP 1:

  • Wash 3 to 4 cups Organic Dried Black Beans.
  • Place Beans in large soup pot and add enough filtered water to cover the beans 1 to 1 1/2 inches.
  • Use high heat to boil beans.
  • Once at a boil, turn heat to simmer. About 45 minutes.
  • Stir occasionally.

STEP 2:

  • Chop three garlic cloves and one peeled sweet yellow onion.
  • Add to the black beans in the pot.
  • Add 1 heaping tablespoon Chimayo Chile Powder (or any fresh red chili pepper.)
  • Bring to low boil, then simmer about 30 minutes.

STEP 3:

  • Add sea salt and fresh pepper to taste.
  • Cook on low another 30 to 40 minutes.

NOTES:

  • Total cooking time will be about 2 hours, so for a dinner you want to start these at least two hours before you plan on serving.
  • If your spice is over 6-months-old, replace it!
  • If you shop at Whole Foods, the spice area has super fresh organic red chili powder.
  • There are differences in chili powders — mild to hot — so taste a bit. (It is better to add more spice later than sweat eating burning spicy chili.
  • For refried beans use the food processor. (Blend til you get the consistency you like.)
  • By following this method, as Maggie told me, you don’t have to soak the beans overnight.

So, wake up ‘them beans!

And, again, I have to send out big props to Maggie for allowing me to post the recipe, for reviewing the copy, editing, and giving me cooking pointers. Much love, d.