Tag Archives: blackeyes

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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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.

Hoppin’ John

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Ingredients:

6 slices thick bacon
1 celery stalk, diced
1 small onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1/2 pound dried black-eye peas, about 2 cups
1 bay leaf
2 tsp dried thyme
1 tsp Cajun seasoning
salt to taste
2 cups long grain rice

Directions:

Slice bacon into small pieces and cook in a Dutch oven until almost crispy. Add celery, onion, bell pepper and garlic and cook for about 5 minutes.
Sort and rinse the black-eyes. Add black-eyes, bay leaf, thyme and Cajun seasoning to the bacon mix.
Cover with 4 cups of water. Cook for 30 minutes to an hour on simmer until black-eyes are tender.
While the black eyes are cooking, cook the rice in a separate saucepan according to package instructions.
Combine the drained black-eye mixture with the rice.

Serve

Hoisin Blackeyes and Chicken Stir-fry

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INGREDIENTS

2          boneless, skinless, chicken breast halves, thinly sliced
2          tablespoons reduced sodium soy sauce
1          teaspoon dry sherry
1/2       cup reduced sodium chicken broth
2          tablespoons hoisin sauce
1 1/2    teaspoons sugar
1          teaspoon cornstarch
2          tablespoons vegetable oil
2          cloves garlic, minced
1          fresh jalapeno chile, seeded and finely chopped
1          small red bell pepper, cut into 1-inch squares
1          stalk celery, diagonally sliced
1          can (15 oz.) blackeyes, drained and rinsed
3          cups hot cooked rice

In a medium bowl, combine chicken, 1 tablespoon soy sauce and sherry. In a small bowl, combine remaining soy sauce, chicken broth and next 4 ingredients. Set aside.

In a wok or large skillet heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until chicken is cooked, about 2 minutes. Remove chicken and set aside; add remaining oil, garlic, chile, bell pepper and celery; stir-fry 1 minute. Add the sauce, chicken and blackeyes; stir gently and cook until heated through and sauce is thickened. Serve over rice. Makes 4 cups. Serves 4.

Nutritional Information per Serving:

Calories 432, Protein 22 g, Carbohydrates 63 g, Fat 10 g, Cal from fat 20%, Cholesterol 33 g, Fiber 7 g, Folate 152 mcg, Sodium 400 mg

Bayou Blackeye Chicken

bayou chicken

INGREDIENTS

1 1/2     pounds boneless, skinless chicken breasts
1           cup (or more) dry white wine or chicken broth, divided
1/2        pound fresh mushrooms, sliced
1/4        cup chopped onion
1/2        teaspoon garlic salt
1/8        teaspoon pepper
1/4        teaspoon salad herbs
4 to 5    cups cooked*, drained blackeyes or three 16-oz. cans, drained
1           tomato, coarsely diced or 3/4 cup diced canned tomatoes, with juice

STOVE TOP METHOD:

Simmer chicken in wine or chicken broth in large skillet until almost cooked through, 10 to 15 minutes.  Remove chicken and keep warm.  In same skillet, cook mushrooms and onion about 10 minutes, adding more wine as needed; sprinkle with garlic salt, herbs and pepper.  Add drained black-eyes; heat just to boiling.  Arrange chicken breasts on top, pushing pieces into beans slightly.  Add tomatoes with juice and about 1/4 cup more wine so liquid shows through beans.  Cover and simmer on stovetop until chicken is fork tender, about 10 minutes.  Makes 4 to 6 servings.

OVEN METHOD:

Mix cooked beans with cooked mushrooms/onion mixture in 13 x 9 x 2 baking dish.  Arrange chicken on top; add tomatoes and 1/2 cup wine or chicken broth.  Cover and bake at 325ºF. about 45 minutes or until chicken is fork tender.

Nutritional Information per Serving:
Calories-221, (From Fat-4%), Protein-16 g, Carbohydrate-32 g, Fat-1 g, Sodium-143 mg, Potassium-750 mg, Dietary Fiber-13 g, Calcium-46 mg, Iron-5 mg, Vitamin A-260  iu, Vitamin C-6 mg, Cholesterol-10 mg

*For best results, soak and cook dry beans by preferred method.