Tag Archives: blackeye beans

October is National Chili Month!

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Yes, there is a month set aside to celebrate chili, the food not the country! Here at California Beans, we like our chili to include beans, lots, and lots of beans! There is something about the crisp autumn air and comfort foods such as chili that go together. Whether you are tailgating, enjoying a chili cook-off or just putting together a meal for the family using a slow cooker or a pressure cooker, chili is an all-American kind of meal. Make a red chili or a white chili, use blackeyes, Lima beans, cranberry beans or kidney beans, meatless or with meat, top it with sour cream, cheese, and avocado, it’s all good!

Below are six chili recipes from our recipe library. Make all six and let us know which ones are your favorites by emailing us at marketing@calbeans.org.

img_4857Texas Blackeye Chili

Ingredients:
½ pound dry blackeyes
1-pound ground beef
1 ½ cups chopped onion
1 ½ cups diced celery
1 ½ cups tomato puree
1-teaspoon salt
1/8-teaspoon pepper
1/8-teaspoon garlic powder
1 to 2 tablespoons chili powder

Directions:

Soak beans by your preferred method.

Brown meat, add onions and celery, and cook briefly. Add tomato puree, seasonings, and the drained, soaked blackeyes with about 1 ¼ cups water. Cook over low heat about one hour or until chili is thick and beans are tender, stirring occasionally. Add water, if necessary, to maintain consistency.

This is a mild chili by some Texas standards. If you want it “Texas hot,” use the full measure of chili powder and add hot pepper sauce to taste. Makes 6-8 servings.

*As an alternative, substitute seasoned smoked sausage for ground beef.

spicychilibeansSpicy Chili Beans

Makes approximately 5 cups

Ingredients:

2 ¼ cups dry cranberry beans, sorted and rinsed
¼ cup mild chili powder (you can use less if you want it less spicy)
1 tablespoon red pepper flakes
4 cloves garlic, minced
½ yellow onion, diced
1 15-ounce can diced tomatoes
2 teaspoon ground cumin
1 teaspoon apple cider vinegar
1 teaspoon paprika
½ teaspoon oregano
½ teaspoon brown sugar
8 cups water
4 teaspoon olive oil

Instructions:

After you have sorted and rinsed the dry cranberry beans, place them and the remaining ingredients in the EZ Bean cooker or pressure cooker. If using the EZ Bean cooker, follow the manufacturer’s instructions and manually set the cooking time to 70 minutes. If using another pressure cooker, follow the manufacturer’s instructions.

chickenchili3Crock Pot Taco Chicken Chili

Serves 8

Ingredients

1 1/2 cups cooked black beans
1 1/2 cups cooked light red kidney beans
1 1/2 cups cooked white beans
1- 16 oz. can whole kernel corn
2- 14.5 cans diced tomatoes
1- 7 oz. can diced green chilies
4-5 boneless skinless chicken breasts
Homemade taco seasoning
Sour cream
Shredded cheddar cheese

Directions:

Add the taco seasoning and stir. Place the chicken breast on top of the mixture.

Place the lid on and cook on low for 10 hours or on high for 5 hours.

Take the chicken out shred it and mix back into the bean mixture. Serve with sour cream and shredded cheddar cheese or any topping you like.

Taco Seasoning

1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1 Tablespoon onion powder
1/4 teaspoon crushed red pepper (more is you like it hot)

Combine together.

chiliconcarneChili Con Carne

Ingredients:

1 pound Light Red Kidney Beans
1 (6oz.) can Tomato paste
5 cups water
1 teaspoon Ground Cumin
4 teaspoons canola oil
3 Tablespoons Chili Powder
1 large yellow onion, chopped
1 teaspoon oregano leaves
1 1/2 pounds ground beef, browned
4 cloves garlic, minced
1 (8oz.) can Hot Mexican style tomato sauce

Directions:

First, sort the beans: remove and discard any foreign material or shriveled/discolored beans. Then rinse beans with cold water. Next place the sorted and rinsed beans in the inner cooking pot of the EZ Bean Cooker; add the water, oil, and additional ingredients. Put the lid on and select the Kidney Bean button on the cooker; push Start.

Once the cook cycle is complete, use caution to manually release the pressure. Garnish with any of the following; sour cream, shredded cheese, chopped green onions or tortilla chips.

Note: You can find the Hot Mexican tomato sauce in the Mexican food aisle in the grocery store.

KidneybeanchiliBeef and Kidney Bean Chili

Serves 8-10

Ingredients

2 tablespoons olive oil
2 medium onions, finely chopped
1 red bell pepper, cut into 1/2” chunks
6 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds ground beef
3 cups cooked red kidney beans
1- 28 oz. can diced tomatoes
1- 28 oz. can tomato sauce
salt and pepper to taste

Cooking Steps:

Heat the olive oil in a large stockpot over medium heat.  Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano and cayenne pepper.  Sauté until the vegetables begin to soften and brown.  Add in the ground beef, breaking it up and cook until it is no longer pink.

Put the meat mixture in a slow cooker.  Add to the meat mixture the kidney beans, diced tomatoes and tomato sauce.  Stir the mixture and cook on high for 4 hours.  Season with salt and pepper.

Serve with shredded cheese of your choice, sour cream, avocado slices, chopped green onion and chopped red onion.  Sprinkle a few red pepper flakes on top for more heat.

Baby Lima and Turkey chiliBaby Lima and Turkey Chili

Ingredients:

1 Tbsp. olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1# ground turkey
4 cloves garlic, minced
1 1/2 Tbsp. chili powder
1 Tbsp. all-purpose flour
1 tsp. ground cumin
1 tsp. dried oregano
1/2 cup white wine
1 1/2 cups chicken broth
4 cups cooked baby lima beans
4 1/2 oz. can chopped green chilies
1/2 cup sour cream
salt and pepper
green onion
cilantro
Monterey jack cheese, shredded
lime wedges

Instructions:

Add olive oil to a large saucepan.  Cook onions and red pepper for 5 minutes or until onions are soft.  Add turkey and cook til the turkey is no longer pink.  Add garlic, chili powder, flour, cumin and oregano.  Cook for about 2 minutes.  Add the white wine and chicken broth.  Heat to boiling then turn down to simmer and simmer about 10 minutes.  Mash about 1 1/2 cups of beans.  Add mashed and whole beans along with the chilies to the saucepan and simmer for 10 minutes.  Stir in sour cream and cook until hot.

Season with salt and pepper.  Ladle into individual bowls and have the green onion, cilantro, cheese and lime wedges on the side for garnishing.

 

 

 

 

 

 

 

 

 

 

 

 

 

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5 Bean Citrus Salad from Chef J Jackson

photo courtesy of Chef J Jackson

5 Bean Citrus Salad
Recipe courtesy of Chef J Jackson

Ingredients:

¼ cup olive oil
2 tablespoons fresh lime juice
2 teaspoons mango vinegar
Tastic Original Spice*
2 cups cooked, cooled mixed beans (whichever are your favorites)
1 orange, segmented (or peeled and sliced)
1 grapefruit, segmented (or peeled and sliced)
2 small celery stalks, very thinly sliced on a diagonal
1 cup sprouts (such as alfalfa, radish, or broccoli), divided
½ cup cilantro leaves, divided

Directions:

Combine oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.

Add oranges, celery, and half of sprouts and cilantro to beans. Season with Tastic and toss once to combine.

Serve topped with remaining sprouts and cilantro.

*Available at www.chefjjackson.com

Meet Akhil Shah of Chutney Chefs

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Did you know that traditional Indian food uses garbanzo beans, black-eyed peas, kidney beans and garbanzo bean flour in most dishes – and with all variety type of dishes?

Although Akhil Shah isn’t a chef, he founded Chutney Chefs, an Indian cuisine gourmet meal delivery service based in Plainfield, New Jersey. His five talented chefs prepare the fresh, pre-cut ingredients to be delivered right to your door. Using Chutney Chefs you can make delicious Indian food without any of the hassles right at home in less than 10-15 minutes! Akhil shares with us his chef’s recipe for Chana Masala, a very traditional Indian dish.

Image-1Chana Masala

Ingredients:

1-tablespoon vegetable oil
2 medium onions (peeled and minced)
1 clove garlic (peeled and minced)
1-tablespoon ground coriander
2 teaspoons ground cumin
1⁄2 teaspoon ground cayenne pepper
1-teaspoon ground turmeric
6 tablespoons chopped tomatoes
1-cup water
4 cups cooked chickpeas or 2 (15 ounces) cans chickpeas, rinsed and drained
2 teaspoons ground roasted cumin seeds
1-tablespoon amchoor powder
2 teaspoons paprika
1-teaspoon garam masala
1/2-teaspoon salt
1⁄2lemon (juiced)
1 fresh, hot green chili pepper (minced)
2 teaspoons grated fresh ginger

Directions:

  • Heat oil in a large skillet.
  • Add onions and garlic and sauté over medium heat until       browned   (3-5 minutes).
  • Turn heat to medium-low.
  • Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
  • Stir for a few seconds.
  • Add the tomatoes.
  • Cook the tomatoes until browned lightly.
  • Add chickpeas and a cup of water and stir.
  • Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
  • Cook covered for 10 minutes.
  • Remove the cover; add the minced chili and ginger.
  • Stir and cook uncovered for 30 seconds.

Connect with Chutney Chefs!

Located at 1041 South Avenue in Plainfield, NJ 07062

Email: akhil@chutneychefs.com
Website: www.chutneychefs.com

Social Media:

Facebook: Chutney Chefs
Twitter: @ChutneyChefs
Instagram: @ChutneyChefs
Pinterest: @ChutneyChefs

 

Blackeyed Pea Curry

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Recipe courtesy of Chef Mohini Singh

Ingredients:
2-3 tablespoons unsalted butter, canola oil or ghee (clarified butter)
½ red onion, chopped
1 ripe tomato, chopped
1 clove of garlic, chopped
2 tsp. Vegetable Blend
½ tsp. Spicy Pepper Blend
1 can blackeyed peas, rinsed and drained
½ teaspoon salt (more to taste)
Pinch of sugar
Green onions for garnish

Directions
1. Heat oil. Add onions and garlic and sauté for 2 minutes.
2. Add tomatoes, Vegetable Blend, and Spicy Pepper Blend. Mix well.
3. Add blackeyed peas, salt and sugar.
4. Mix and cook for 10-15 minutes. Stir often as it is cooking.
5. Garnish with green onions. Add more salt to taste.
6. Enjoy with rice or as a side.

Texas Blackeyed Chili

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Ingredients:
½ pound dry blackeyes
1 pound ground beef
1 ½ cups chopped onion
1 ½ cups diced celery
1 ½ cups tomato puree
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 to 2 tablespoons chili powder

Directions:

Soak beans by your preferred method.

Brown meat, add onions and celery, and cook briefly. Add tomato puree, seasonings, and the drained, soaked blackeyes with about 1 ¼ cups water. Cook over low heat about one hour or until chili is thick and beans are tender, stirring occasionally. Add water, if necessary, to maintain consistency.

This is a mild chili by some Texas standards. If you want it “Texas hot,” use the full measure of chili powder and add hot pepper sauce to taste. Makes 6-8 servings.

*As an alternative, substitute seasoned smoked sausage for ground beef.

Blackeyed Peas are Good Luck and Good for You!

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This New Year found me seeking out tried-and-true recipes from the circa-1990 Cooking with California Dry Beans Cookbook. Eating blackeyed peas is a Southern New Year’s Day tradition that is supposed to grant you prosperity during the coming year. The Jewish New Year doesn’t start until October, but blackeyes are eaten at Rosh Hashana for good luck … however, eating them all year long is not only good luck, but also good for you!

These little one-eyed wonders are known by different names: blackeyed peas, beans, or cowpeas. Whatever you call them in your neck of the woods, and however you fix them, they are delicious! Use them in Texas caviar, chili, or Hoppin’ John, but make sure you have them in your pantry for a change of pace.

Texas Blackeyed Chili

Ingredients:
½ pound dry blackeyed peas
1 pound ground beef
1 ½ cups chopped onion
1 ½ cups diced celery
1 ½ cups tomato puree
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 to 2 tablespoons chili powder

Directions:
Soak beans by your preferred method. Hot soak method directions are on our website.

Brown meat, add onions and celery, and cook briefly. Add tomato puree, seasonings, and the drained, soaked blackeyed peas with about 1 ¼ cups water. Cook over low heat about one hour or until chili is thick and beans are tender, stirring occasionally. Add water, if necessary, to maintain consistency.

Brown meat.

Brown meat

Add onions and celery.

Add onions and celery

Add the rest of the ingredients.

Add the rest of the ingredients

Cook about 1 hour.

Cook about 1 hour.

This is a mild chili by some Texas standards. If you want it “Texas hot,” use the full measure of chili powder and add hot pepper sauce to taste. Makes 6-8 servings.

*As an alternative, substitute seasoned smoked sausage for ground beef.

Enjoy!
Marilyn

 

 

 

Blackeye Brown Rice & Italian Sausage Stuffing

Stuffing1

Serves 6 to 8

Ingredients:

4 cups cooked brown rice

2 cups cooked blackeyes

19 ounces hot Italian sausage, casings removed

2 stalks celery, chopped

1 medium onion, chopped

1 cup diced bell pepper (I used a combination of red, yellow and orange bell peppers for more color)

2 cloves garlic, minced

1 teaspoon dried thyme

1-teaspoon paprika

1 1/2 teaspoons poultry seasoning

2 tablespoons butter

2 cups chopped mushrooms

Directions:

  1. Brown sausage in skillet. (Make sure you break up the sausage when you cook.)
  1. Drain fat from sausage,
  1. Add the onions, celery, peppers and garlic to the pan. Cook until onions are tender.
  1. In another skillet, cook the mushrooms with the butter about 2 to 4 minutes, or until done.
  1. Add the herbs to the sausage mixture, and then add mushrooms and rice.

6. Place stuffing in a casserole dish and heat before serving.

Note: This stuffing can be made ahead.

6 Bean and Barley Soup

6beansoup

Ingredients:

1 cup each dried green split peas,

lentils, black-eyed peas, small lima

beans, navy beans, great northern

beans, cranberry beans and pearl

barley

Additional ingredients

6 cups water

1 large onion, chopped

1 large carrot, chopped

2 teaspoons chili powder

1 1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried minced garlic

1/2 pound smoked sausage, sliced (you can use any type of smoked sausage you like)

1 can (28 oz) diced tomatoes, undrained

Directions:

  1. In a large bowl, mix the dried beans, peas and barley.   Put 1 1/2 cups of bean mix into pint mason jars or cellophane bags.   Mix the chili powder, salt, pepper and garlic and put into snack size ziplock or other small plastic bags.   The mix will fill 6 containers.
  1. To make soup. Place the bean mix in a Dutch oven. Cover with water 2 inches above beans. Bring to a boil. Boil for 4 minutes. Remove from heat and let stand for 1 hour. Drain. Return drained beans to Dutch oven. Add the 6 cups of fresh water   and bring to a boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours or until beans        are tender.
  1. Add the onion, carrot, and seasoning packet. Return to a boil. Reduce heat and simmer, uncovered for 30 minutes. Add sausage and tomatoes. Simmer for another 20-30 minutes. Makes about 8 servings.

We are thankful for beans!

Thanksgiving Meal

Happy Thanksgiving!

I love Thanksgiving! It’s a holiday centered around food and family, my two favorite things. When I was a child, the only time we ever had turkey for dinner was on this holiday — and it was always special. Our family would gather at our house or one of my aunt’s houses. The bird would always be the star of the show, and its size varied depending on the number of people seated around the table. We feasted on turkey, ham, stuffing, mashed potatoes, green beans, yams and — oh! — the desserts.

This year I’m making baby Lima butternut squash soup, blackeye bean brown rice Italian sausage stuffing and navy bean pie. The soup is flavorful, lightly seasoned and creamy. You can make it ahead and reheat it Thanksgiving Day to save time.

The blackeye stuffing is a meal in itself, so don’t feel you have to save it for Thanksgiving! If you don’t like spicy food, just swap mild Italian sausage for the hot.

And for dessert: bean pie! If you have never tried a bean pie, this is your chance. The subtle sweetness, mild flavor and smooth texture might be a surprise. It’s delicious!

 

Bean and butternut squash soup

Baby Lima and butternut squash soup

 

Baby Lima Butternut Squash Soup  

6 cups butternut squash, cubed

4 cups baby lima beans, cooked

28 ounces vegetable broth

2 teaspoons dried sage, crushed

2 teaspoons dried thyme

2 teaspoons dried marjoram

Salt and pepper to taste

4 tablespoons butter

Put butternut squash in saucepan and cover with water. Cook until tender, then drain. Put cooked squash, baby limas and broth in blender and blend until smooth. Run mixture through sieve to remove bits of skin from the beans. Place strained mixture in saucepan and add herbs, butter, salt and pepper. Cook on medium heat until heated through. Sprinkle on a little thyme for decoration before you serve.

Serves approximately 6-8.

 

Blackeye bean and Italian sausage stuffing

Blackeye bean and Italian sausage stuffing

 

Blackeye Brown Rice and Italian Sausage Stuffing

4 cups cooked brown rice

2 cups cooked blackeyes

19 ounces hot Italian sausage, casings removed

2 stalks celery, chopped

1 medium onion, chopped

1 cup diced bell pepper (I used a combination of red, yellow and orange bell peppers for more color)

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

1 1/2 teaspoons poultry seasoning

2 tablespoons butter

2 cups chopped mushrooms

Brown sausage in skillet. (Make sure you break up the sausage when you cook.) Drain fat from sausage, then add the onions, celery, peppers and garlic to the pan. Cook until onions are tender.

In another skillet, cook the mushrooms with the butter about 2 to 4 minutes, or until done.

Add the herbs to the sausage mixture, then add mushrooms and rice. Place stuffing in a casserole dish and heat before serving. This stuffing can also be made ahead. Serves 6 to 8.

Navy bean pie

Navy bean pie

Navy Bean Pie

1 unbaked piecrust

2 cups cooked navy beans

6 ounces evaporated milk

1/4 cup butter, melted

3/4 teaspoons ground cinnamon

1/2 teaspoons ground nutmeg

1 tablespoons all-purpose flour

1 1/4 cup granulated sugar

1 Tbsp vanilla extract

1 egg

1 egg yolk

Preheat oven to 450 degrees.

In a food processor or blender, add the navy beans, milk, butter, cinnamon, nutmeg, flour, sugar and extract. Blend until smooth.

Add the egg and egg yolk to the bean mixture and blend again.

Pour the filling into the unbaked pie shell.

Bake at 450 degrees for 15 minutes. Turn the temperature down to 350 degrees and bake until top is golden brown, around 35 minutes. Cool before eating. This pie is great with whipped cream and a little sprinkle of cinnamon on top.

 Enjoy!

 

 

 

 

 

Pea’can Praline Cheesecake

cheesecake6

Ingredients:

1          cup graham cracker crumbs
3          tablespoons sugar
2          tablespoons butter, melted
3          packages (8 oz.) low-fat cream cheese, softened
1 1/2   cups cooked* or 1 can (15 oz.) blackeyes, drained and rinsed
2          tablespoons all-purpose flour
1 1/2   cups packed brown sugar
3          eggs, separated
2          teaspoons vanilla
1/2      cup chopped pecans
Maple syrup and pecan halves for decorating

*1/2 cup dry makes 1-1/2 cups cooked.

Cooking Method:

Preheat oven to 350ºF.

Combine crumbs, sugar and melted butter; press into bottom of 9-10-inch spring form pan. Bake 5-6 minutes until lightly toasted. Set aside.

Combine cream cheese, blackeyes and flour, mixing at medium speed with electric mixer until well blended. Gradually add brown sugar. Add egg yolks and vanilla; beat until blended.

In another large bowl of electric mixer, beat egg whites until stiff and glossy, but not dry; fold egg whites and nuts into cream cheese mixture. Pour into prepared crust.

Bake at 350ºF for 50-60 minutes or until edges are golden brown and center is almost set. With a knife, loosen cake from rim of pan. Cool on wire rack then chill. Remove pan rim. Brush with maple syrup and garnish with pecan halves, if desired. Serves 10-12. Cake can be frozen.

Nutritional Information per Serving:
Calories 400, Protein 11 g, Carbohydrates 48 g, Fat 19 g, Calories from fat 43%, Cholesterol 79 g, Fiber 2 g, Folate 66 mcg, Sodium 440 mg