Black Bean Chili source: American Test Kitchen
Ingredients: Serve 6 to 8
1 pound white mushrooms, trimmed and broken into rough pieces
1 tablespoon mustard seeds
2 teaspoons cumin seeds
3 tablespoons vegetable oil
9 garlic cloves, minced
1 tablespoon minced canned chipotle chile in adobo sauce
3 tablespoons chili powder
2 ½ cups vegetable broth
2 ½ cups water, plus extra as needed
1 pound (2 ½ cups ) dried black beans, picked over and rinsed
1 tablespoon packed light brown sugar
1/8 teaspoon baking soda
2 bay leaves
1 (28 ounce) can crushed toatoes
2 red bell peppers, stemmed, seeded, and cut into ½ inch pices
½ cup minced fresh cilantro
Salt and pepper
Lime wedges
Procedures:
Adjust oven rack lower middle position and heat oven to 325 degree. Pulse mushrooms in food processor until uniformly coarsely chopped, about 10 pulses; set aside.
Toast mustard seeds and cumin seeds in Dutch oven over medium heat, stirring constantly, until fragrant, about 1 minute. Stir in oil, onion, and processed mushrooms, cover, and cook until vegetables have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and browned, 5 to 10 minutes longer.
Stir in garlic and chipotle and cook until fragrant, about 30 seconds. Stir in chili powder and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, water, beans, sugar, baking soda, and bay leaves and bring to simmer, skimming surface if necessary. Cover, place pot in oven, and cook for 1 hour.
Stir in crushed tomatoes and bell peppers, cover, and continue to cook in oven until beans are fully tender, about 1 hour longer. ( if chili begins to stick to bottom of pot or looks too thick, stir in additional water as needed.)
Remove pot from oven and remove bay leaves. Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges. End.
Ingredients: Serve 6 to 8
1 pound white mushrooms, trimmed and broken into rough pieces
1 tablespoon mustard seeds
2 teaspoons cumin seeds
3 tablespoons vegetable oil
9 garlic cloves, minced
1 tablespoon minced canned chipotle chile in adobo sauce
3 tablespoons chili powder
2 ½ cups vegetable broth
2 ½ cups water, plus extra as needed
1 pound (2 ½ cups ) dried black beans, picked over and rinsed
1 tablespoon packed light brown sugar
1/8 teaspoon baking soda
2 bay leaves
1 (28 ounce) can crushed toatoes
2 red bell peppers, stemmed, seeded, and cut into ½ inch pices
½ cup minced fresh cilantro
Salt and pepper
Lime wedges
Procedures:
Adjust oven rack lower middle position and heat oven to 325 degree. Pulse mushrooms in food processor until uniformly coarsely chopped, about 10 pulses; set aside.
Toast mustard seeds and cumin seeds in Dutch oven over medium heat, stirring constantly, until fragrant, about 1 minute. Stir in oil, onion, and processed mushrooms, cover, and cook until vegetables have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and browned, 5 to 10 minutes longer.
Stir in garlic and chipotle and cook until fragrant, about 30 seconds. Stir in chili powder and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, water, beans, sugar, baking soda, and bay leaves and bring to simmer, skimming surface if necessary. Cover, place pot in oven, and cook for 1 hour.
Stir in crushed tomatoes and bell peppers, cover, and continue to cook in oven until beans are fully tender, about 1 hour longer. ( if chili begins to stick to bottom of pot or looks too thick, stir in additional water as needed.)
Remove pot from oven and remove bay leaves. Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges. End.
0 Comments