Saturday, November 27, 2010

Kunde Black Bean Chili

Served at Kunde Estate Winery this weekend for their holiday open house.  This is a special variation on our Petaluma People's Choice Award winning vegetarian chili; flavorful green chili with a unique spiciness that feels like it is going to burn, but doesn’t.   This recipe yields 4 gallons.

EDIT: Okay 4 gallons might no be useful in the home!  I've amended the recipe to 1 gallon. Enjoy.

1 lb Black Beans
8 oz Pasilla Chiles
8 oz Anaheim Chiles
12 oz Yellow Onions
2 c Diced Tomatoes
2½ T Vegetable Oil
1½ t Cumin
2 T New Mexico Chili Power
2 cloves Ground Garlic
1 T Fresh Lime Juice
5 oz Diced Green Chili
5 oz Green Enchilada Sauce

Roasted Vegetable Stock (to cover beans)
Salt & Pepper to taste

Soak beans for 12 to 24 hours
Drain thoroughly just before use
Sauté onions, garlic and diced chiles in vegetable oil
Add cumin and chili powder
Cook 5 to 8 minutes (until fragrant)
Add beans
Cover with roasted vegetable stock
Add tomatillos (smashed with juice) and lime juice
Cook over medium heat for 1½ to 2 hours (until beans are tender)
Finish with diced chiles and enchilada sauce.


No comments:

Post a Comment