Fall has finally seemed to get into the swing of things, bringing cool weather and sending us to drag out stock pots and reach for oven dials. Here's a delicious way to enjoy the bridge between the seasons from one of our CSA members, Holly.
Find a new favorite with Black Valentines, an heirloom bean similar to a kidney bean in flavor and flexibility. Grown by Community Grains, a fifth generation, California family farm, these beans can be added to your produce deliveries by customizing your Farm Fresh To You box in our Farm Stand Market! Learn more at the bottom of this post.
By Holly of Buttercup and Bourbon
With endless possibilities and flavors to explore, chili is a great vehicle to try out new spices, peppers, and beans. For this vegan version of the spicy stew, I have stepped out of the can and cooked up my own black beans; Black Valentine beans to be exact!
With these artisan beans as the heart of the chili, a base of roasted peppers and tomatoes add another dimension of smokey and spicy flavors to the mix. Packed with plenty of protein, you don't have to worry about missing the beef when you dip your spoon into this bowl!
DIRECTIONS:
Soak the dried beans overnight in 6 cups of water and remove any beans that float.
After the beans have soaked, drain and place in a large soup pot. Add the water, onion, bell pepper and garlic to the pot and bring to a boil. After the bean mixture comes to a boil, reduce the heat to a simmer and cover until the beans are tender, about 60 to 90 minutes. Once the beans have softened, drain and reserve 1 - 1/2 cups of the cooking liquid. Place beans and cooking liquid aside for later use.
Meanwhile, preheat broiler to high. On an aluminum foiled lined baking sheet, place the Roma tomatoes, jalapenos and poblano pepper cut side down. Broil for 10-12 minutes until the tomatoes and peppers are slightly charred. Remove from heat and set aside to cool to room temperature. After the tomatoes and peppers have cooled, place in a food processor and pulse until chopped and combined. Set aside.
In a large slow-cooker over high heat, add the tomato and pepper mixture, chili powder, cumin, salt, pepper, oregano, beans, corn, and reserved bean cooking liquid. Let cook on high for 30 minutes stirring occasionally. Add the quinoa and tomato sauce to the slow cooker and stir to combine, let cook on high for an additional hour or until the quinoa is cooked through.
Serve the chili topped with cubed avocado and enjoy!
About Community Grains:
Community Grains aims to help rebuild a local grain economy in northern California. In addition to offering superior grains, they intend to provide an information-base for understanding grains, milling, and flour use. They aim to facilitate the development of local grains that are healthy and delicious, and educate by sharing information, forming relationships, and strengthening the local community here California through good food.
How To Add Beans to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add beans to your delivery.
Not part of our farm family? Find out if we deliver to your neighborhood.
With endless possibilities and flavors to explore, chili is a great vehicle to try out new spices, peppers, and beans. For this vegan version of the spicy stew, I have stepped out of the can and cooked up my own black beans; Black Valentine beans to be exact!
With these artisan beans as the heart of the chili, a base of roasted peppers and tomatoes add another dimension of smokey and spicy flavors to the mix. Packed with plenty of protein, you don't have to worry about missing the beef when you dip your spoon into this bowl!
Black Valentine Bean and Roasted Tomato Chili with Quinoa
INGREDIENTS:- 2 cups dried Black Valentine beans *
- 8 cups water
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 6 Roma tomatoes, halved
- 1-3 jalapeno peppers, stemmed, halved and seeded (leave the seeds if you want extra heat!)
- 1 poblano pepper, stemmed, halved and seeded
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup corn, about 1 ear (frozen is a good choice during the fall)
- 1 cup tomato sauce
- 1 cup of quinoa, rinsed
- 1 avocado, cubed, for serving
* This heirloom bean is similar to kidney beans in flavor and flexibility. Try substituting Black Valentine beans in all your favorite kidney bean recipes.
Soak the dried beans overnight in 6 cups of water and remove any beans that float.
After the beans have soaked, drain and place in a large soup pot. Add the water, onion, bell pepper and garlic to the pot and bring to a boil. After the bean mixture comes to a boil, reduce the heat to a simmer and cover until the beans are tender, about 60 to 90 minutes. Once the beans have softened, drain and reserve 1 - 1/2 cups of the cooking liquid. Place beans and cooking liquid aside for later use.
Meanwhile, preheat broiler to high. On an aluminum foiled lined baking sheet, place the Roma tomatoes, jalapenos and poblano pepper cut side down. Broil for 10-12 minutes until the tomatoes and peppers are slightly charred. Remove from heat and set aside to cool to room temperature. After the tomatoes and peppers have cooled, place in a food processor and pulse until chopped and combined. Set aside.
In a large slow-cooker over high heat, add the tomato and pepper mixture, chili powder, cumin, salt, pepper, oregano, beans, corn, and reserved bean cooking liquid. Let cook on high for 30 minutes stirring occasionally. Add the quinoa and tomato sauce to the slow cooker and stir to combine, let cook on high for an additional hour or until the quinoa is cooked through.
Serve the chili topped with cubed avocado and enjoy!
About Community Grains:
Community Grains aims to help rebuild a local grain economy in northern California. In addition to offering superior grains, they intend to provide an information-base for understanding grains, milling, and flour use. They aim to facilitate the development of local grains that are healthy and delicious, and educate by sharing information, forming relationships, and strengthening the local community here California through good food.
How To Add Beans to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add beans to your delivery.
Not part of our farm family? Find out if we deliver to your neighborhood.
