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Mellow Black Bean Chili

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Ingredients
  Dried black beans 1 Pound
  Water 10 Cup (160 tbs) (2 Quarts Plus 1 Cup)
  Onions 3 Large, thinly sliced
  Garlic 4 Clove (20 gm), minced or pressed
  Celery stalks 3 , finely chopped
  Ground cumin 1 Tablespoon
  Baking soda 1⁄4 Teaspoon
  Canned diced green chiles 7 Ounce (1 Large Can)
  Canned chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Dry sherry 1⁄3 Cup (5.33 tbs)
  Lemon juice 3 Tablespoon
  Kielbasa 1 1⁄4 Pound, thinly sliced
  Sour cream/Plain yogurt 2 Tablespoon
  Chili salsa 2 Tablespoon (Prepared)
Directions

COOKING:

Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine onions, garlic, celery, cumin, baking soda, and chiles.
Add beans to slow cooker; pour in broth and remaining 1 cup water.
Cover and cook at low setting until beans are very tender to bite (10 to 12 hours).
Remove about 2 cups of the bean mixture and whirl in a blender or food processor until pureed.
Return puree to cooker.
Increase heat setting to high and stir in sherry, lemon juice, and kielbasa.
Cover and cook until sausage is heated through (about 30 more minutes).
Serve chili with sour cream and salsa to add to taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Bean
Preparation Time: 
15 Minutes
Cook Time: 
750 Minutes
Ready In: 
765 Minutes
Servings: 
4

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