A Recipe for Chile Beans
very forgiving, very adaptable
1 - 2 chopped leeks or onions
A few chopped garlic cloves
1 cup dried beans
Chopped dried tomatoes
Tomato sauce or can of tomatoes if you have them
Chile powders/ chipotle, etc of choice
Chopped cilantro (optional as well)
Rinse and soak the beans however you like either by long or short soak method. Drain that water and rinse beans in colander. Saute leek/ onion until translucent, 5 or 10 minutes in a bit of oil. Add some chopped garlic during this time and stir around so nothing sticks or burns. Add the soaked beans with water to cover, whatever chiles or powders you are using, and simmer. When the beans start to soften, maybe around 30 - 45 minutes, add the chopped dried tomatoes and canned (if you use them) tomatoes. Keep cooking until it’s all tender. Add salt and cilantro. Serve with a bit of shredded cheese on top!
PRESSURE COOKING DEMO/ Book Signing: On February 4 from 12 - 2 Jill Nussinow (AKA The Veggie Queen) will be doing a demo using our beans and produce at the Farm Stand. She will also have her new book, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes available for sale and signing. It is FREE and should be lots of fun. Of course you will get to taste what she cooks up. Here’s her website for more info about her: http://www.theveggiequeen.com/
Box Schedule: January 26, then February 2, 16, March 1, 22, April 12 and May 3 (last dates may change depending on weather.) Farm Stand is Open all winter Thursday and Friday, 11 - 6 and Saturday 10 -
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