Make beans a part of your diet!
Recipe submitted by Linda at Eckert Seamans.
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- 2 Tbsp. Olive Oil
- 15 Oz. Can White Beans, Rinsed*
- 2 Scallions (Or Green Onions), Sliced
- 14.5 Oz. Can Of Diced Tomatoes, Drained**
- 1 Clove Garlic, Minced
- 3/4 C. Chicken Broth
- ¾ Tsp. Chili Powder
- 3/4 C. Cooked Chicken Breast
- ½ Tsp. Cumin
- Tabasco Sauce (To Taste)
- 2 Dashes Sea Salt
- 2 Dashes Freshly Ground Black Pepper
- Rice (Optional)
- Cook one-half boneless, skinless chicken breast in 1 tbsp. olive oil, sprinkling both sides of the breast with salt and pepper as it cooks.
- Set aside to cool.
- In a medium pot, heat 1 tbsp. olive oil.
- Saute scallions and garlic until garlic just begins to get golden.
- Add chili powder and cumin and stir for 1 minute.
- Add the beans, tomatoes and chicken broth and simmer for 15 minutes, uncovered.
- Add chicken and cook for 5 minutes.
- Add 1 or 2 dashes of tabasco sauce, although for me the recipe already has a slight kick if eaten immediately.
- Serve with hot, crusty buttered fresh bread, or over rice (which will cut the spiciness), and add a salad. Serves 2 people.
* Kidney beans are the best. If you cannot find white kidney beans, use canned navy beans, also rinsed.
*Mexican tomatoes are the best (with diced jalapenos), but any type will do.
For more information: Click here to visit Will Clower’s website.
Chili time is here. Try this variation in which a great secret ingredient is the splash of red wine vinegar.
1 Tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped green pepper
1/2 pound ground beef
1/4 pound ground pork
1 can kidney beans
1 ½ Tablespoons minced garlic
3 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
½ teaspoon black pepper
4 cups canned tomatoes
1 Tablespoon red wine vinegar
½ teaspoon red hot pepper flakes
Salt to taste
Heat oil in skillet, add onion and green pepper.
Cook until wilted.
Add the meats and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps.
Sprinkle the meat with garlic, chili powder, cumin and oregano.
Stir to blend.
Add the beans. Stir again then add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper.
Bring to a boil and cook for 1 hour, stirring occasionally.
Salt to taste
This is another recipe submitted by participant Margaret Raines. She is obviously quite the cook and we are blessed that she is sharing all her great recipes with us.
This chili sauce is good with pork, chicken and beans or as a spread for sandwiches. It is very vinegary, hot and sweet at the same time.
3 Quarts peeled chopped ripe tomatoes
2-4 Chopped jalapeno peppers (more if you like it hot)
1 Cup chopped bell pepper
1 Cup sugar (I usually use less because I don’t like it as sweet)
1 ½ teaspoons black pepper
1 ½ Tablespoons mixed pickling spices
Combine tomatoes, celery, onions, salt and black pepper in a large bowl. Let stand in refrigerator overnight. Drain the colander, but do not press vegetables (You can drink the juice-it’s very tasty).
Combine the tomato mixture with the sugars, green pepper and vinegar in a large pot.
Tie pickling spice in cloth bag and add to mixture.
Bring to a boil, then reduce heat. Simmer 15 minutes. Remove spice bag and put into sterilized pint jars. Seal lid and water bath process in boiling water for 10 minutes.
If not canning this will keep for 1-2 weeks in the refrigerator.