Vitae Nutrition and Doula Services – Saskatoon

I am trying to cook more often with dry beans instead of canned. Dry beans take more prep time but don’t have any of the preservatives their canned counterparts have. Beans take more time to cook, therefore, I am going to use the slow cooker again. Hopefully with better results than the first try.

Info: I am not sure if I have shared with you yet my love of all things beans. Bean are rich in protein, fibre and iron without the saturated fats of meat. Not only are they delicious but easy on the food budget. Basically, I think everyone should eat more beans.

Inspiration: Black beans plus mushrooms that needed to be used

Ingredients: Check the recipe here.

Instructions:

1. Soak beans overnight in water.

2. Combine oil, mustard seeds, chili powder, cumin and cardamom in a  Dutch oven (or pan if you are like me and don’t have a dutch oven).  Place over med-high heat and stir until the spices sizzle, about 30 seconds.

3. Add onions, mushrooms, tomatillos and water.

Note: I used a tomatillo based salsa from my Las Palapas leftovers.

4. Cook, stirring occasionally, juices evaporate and the vegetables are lightly browned, 10 to 15 minutes.

5. Add broth, tomato paste and chipotles; mix well.

Note: I did not use chipotles because I did not have any. I do love chipotles!

6 .Place the beans in slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.

7. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges.

Note: I did not garnish with anything, but would have loved to have limes on hand.

Results: This recipe worked! I cooked it for about 8 hours.  The chili was smoky and delicious. I served it with quinoa instead of rice; I get tired of rice sometimes. Mine would have benefitted from lime, mostly because I LOVE lime.