beans

Caroling Chili

Everyone can use a great ‘chili for a crowd’ recipe this time of year! This recipe is delicious and plentiful, perfect for holiday gatherings, football bowl game parties, inviting the kids sports teams over, etc. Aunt Leann has been making it for years and has it down to a science. So get those invitations out, you got this.

Preferably cooked in a roaster, but a large stock pot works too.

Serves 40

5 lbs Turkey Burger (such as 93/7 Turkey Store Brand)

1 – 48 oz bottle of V-8 Tomato Juice

4 – 30.5 oz cans of Brooks Chili Beans (Hot or Mild depending on your taste, 2 of each suggested)

3 packets of McCormicks chili seasoning packets

2 – 15.5 cans Great Northern Beans

2 – 15.25 oz cans Black Beans

2 – 15.5 oz cans Light Red Kidney Beans

2 – 28 oz cans Petite Diced Tomatoes

1 – 20 oz can Rotel Diced Tomatoes with Green Chilies

2 Tbsp garlic powder

2 Tbsp onion powder

1/8 cup of Chili powder

 

Brown the 5 lbs of turkey burger in a frying pan, and cook down until all liquid evaporates, using a potato masher to break the meat into small pieces.

Pour the container of V-8 into the roaster. Add the browned turkey and all 3 packets of seasoning. Stir. Add all four cans of Brook’s Chili beans, DO NOT drain and stir to combine. Gently mix in the petite diced tomatoes and Rotel tomatoes with chillies.

Open all Great Northern, Black and Kidney beans. Pour beans into a colander and lightly rinse. Pour beans into roaster and gently combine with meat mixture. Sprinkle mixture with garlic, onion and chili powder. Stir.

Cook 3-4 hours on medium low heat with lid off, stirring periodically. Be careful not to boil.

Serve with sour cream, shredded cheese, crackers and diced onion… And enjoy your party!

 

Roast Your Own

In the recent years of American coffee enlightenment, the flavor advantages of freshly roasted, freshly ground, and freshly brewed ‘Joe’ have become common household knowledge. Not only have we come to learn the difference between Arabica (the superior bean, even advertised to be sold at McDonald’s) and Robusta (the inferior) coffee beans, we are learning to appreciate the fruit behind the bean; the climate, soil and shade etc. its grown in, likened to grapes used for wine. Let’s be honest, whether you like them or not, Starbuck’s can be credited for opening the gates for many of the micro roasters we love today. And opening the eyes of many coffee drinkers, who didn’t grow up in cities like Seattle, that now know the difference between a crappy and a good cup of coffee. Because of local roasters and the variety available in most town grocery stores, we now refer to the names of coffee by the regions of origin, i.e. Kenya, Brazil, Hawaii (Kona), Jamaica (Blue Mountain), Guatemala, Columbia, etc. rather than Folger’s or Maxwell House. More importantly, the coffee craze has brought awareness to fair trade practices world-wide where farmers, harvesters and the like can receive more fair earnings for a hard day’s work (we still have a way to go).

What you may (or may not) know is that about half a century ago major coffee manufacturers added things from saw dust to brick dust to bulk up the quantity of product in their cans. True story, but that’s not what I was going to say. I was going to inform you that coffee in it’s green bean (un-roasted) form lasts a lot longer than when it’s brown and roasted, years even. Most retailer’s have gone the extra mile to equip their pre-packaged coffee bags with systems that let out the gases of roasted coffee beans without letting in oxygen, that will start to deteriorate the quality of the bean. Once you open it of course it’s only a matter of days, about 7-14, until your coffee will turn into dirt. Well not really, I’m exaggerating, but it might taste like it. You can freeze it, but I’ve actually heard experts say that if you plan on using it regularly that’s not the way to go either.

So what is a coffee lover to do? Roast your own.

Keep your green coffee beans in a clean dry container at room temp, (or a chic burlap sac) and roast in batches. People around the world do this many different ways. Some cook their beans on a stove top in a pan, others have made their own drums and rotating devices similar to a spit on a grill. You can bake them in the oven. One day I will own a professional grade roaster. In the meantime I use an air-popper, the kind used for popping corn. The air gets heated quickly and stays at a certain temperature (unlike doing it over an open flame). It is built to keep the kernels (or beans) in a constant state of motion for even heat distribution, much like a rotating drum. Depending on your roast, if you did find a bean that was really dark or extra light, you can remove it from your batch. I mean I’m not selling it commercially, it’s for my own personal use. And it’s as freshly ‘“roasted” as you can get! (Although I usually wait about 24 hours before I actually grind and brew it.)

Obviously there is an art to coffee roasting. Experts can go on for hours about the sound, smell and look of perfectly roasting the bean, depending on the type of bean, etc.; but I’m referring to home roasting. I don’t have a thermocouple or heat probe measuring the internal temperature of a coffee bean. I don’t roast low then turn up the heat, blah, blah, blah. But I do enjoy my coffee and especially doing things myself. The system is based on listening for 2 different “cracking” sounds. The “crackings” have to do with letting out moisture and gases. Also beans expand in size when roasted so keep in mind what looks like a normal brewing amount of green beans will be more when roasted.

It’s relatively easy. It’s about listening for the two cracks, and you will know if you are listening. Times aren’t exact, so I can’t tell you precisely when it will happen, but let’s say on average you will hear the first crack somewhere between 4-7 minutes, the second crack about a minute later. If you like a light roast remove the beans from heat shortly after the second crack (some people even do it before the second crack, but not the majority). If you like a medium roast, wait maybe another 30 seconds to a minute, and for a dark or espresso type roast maybe another minute yet (don’t burn ’em). The longer you let them “roast” the darker and shinier the beans will appear. It all happens rather fast after the second crack. And for a beginner I recommend getting the beans out sooner than later. It is also recommended that you do this in a well vented area, I place my popper on the stove top and keep the vent on. Some people I know like to do the whole process outside.

What is important to know is two things, one the beans have chaff, a paper-ish flake it gives off. (Which to be responsible, I should warn you is flammable, but I’ve never had a problem) Using my air popper I let the air blow into a kitchen strainer. Then I quickly dump it into the garbage and pour my beans into the same strainer and shake them fervently, while blowing on them. Because the second thing you need to know is that the beans will continue to cook, so you want them to cool quickly. Some people also use a fan, but I don’t want to clean chaff that’s blown all over the kitchen. I could see this if you are outside I guess.

It may sound like a lot, but it’s really not. Making biscuits could sound hard until you do it. Just remember this is for fun! Experiment with different beans and blends! Most people start keeping a chart of blends and roasting times, then you can remember what you enjoy the most. My favorite part is serving my husband and guests my own brew!

…Now if I only lived at a certain elevation on a location within a particular distance from the equator, I could actually grow my own!

The Family Baked Beans

These bakes beans could not be easier to make; they just take time. I realize that they may not seem all foodie and complicated. That said, it is imperative that you make these beans. They will quickly become a staple in your recipe repertoire. They are like candy. They are sticky and shiny and sweet and oh so good. These baked beans belong on every plate at every barbecue or family gathering in the world. That’s how yummy they are.  You’re welcome.
Serves 6

3 lb 5 oz can of pork ‘n beans (Vegetarian/Vegan option: I have made these with meatless baked beans, and they were delicious)

3 cups dark brown sugar

2-3 Tbsp ketchup
Preheat the oven to 350 degrees. Pour the beans, sugar, and ketchup, in a Dutch oven (or bean pot) with lid and stir. Place covered in an oven for about 2-3 hours (depending on how much time you have because the longer they cook the better they are!) Remove the lid and bake an additional hour stirring every 15 minutes. If too wet continue to bake for 15 minute intervals. Keep in mind that beans will thicken as they cool so they should be a little soupy. Serve while warm and gooey. If there are any leftovers, the beans are easily warmed on the stove top or even delicious served cold; served with leftover potato salad and ham or whatever you have…

Side note: This recipe can easily be double, tripled, etc. depending on your crowd. It’s just about 1 cup of brown sugar and 1 tablespoon of ketchup per pound of beans. 

Kid-Friendly Chili

In our family tradition of chili making, the beans are as essential as the meat. In fact, it wasn’t until adulthood that I even found out that people made it without beans! Something I will bend the rule on, however, is heat; as in spicy heat. Since I have a few little tummies to fill, our chili has to work for everyone in the house; which also means no visible chunks of tomatoes. I happen to like chunks of tomatoes in mine and I like it broth-y. I think this stems from elementary school lunch when I used to dip the paired peanut butter sandwich in it. (I own it. And I’ve added that option.) But my family’s preferences have influenced and shaped what our recipe is today… We think it’s perfect.

Serves 6

1-2 Tbsp olive oil

1 small yellow onion diced

3-4 cloves garlic minced

1 ¼ pound ground beef (this is a great time to use lean meat, like 92/8)

2 tsp salt

¾ tsp freshly ground pepper

1- 15 oz can tomato sauce

2 Tbsp chili powder

1 Tbsp cumin

1 tsp dried oregano

1 hearty pinch of sugar

2- 15 oz cans red kidney beans

1- 15 oz can tri-bean blend

1- 15 oz can diced tomatoes (optional)

Tabasco sauce to taste (optional)

Heat the olive oil in a heavy bottomed pot (or Dutch oven). Sauté the onions for about 2-3 minutes add the garlic and sauté 1-2 minutes more. Add the beef and add half of the salt and pepper (because I am an advocate in seasoning your beef while it is cooking, especially in chili). Let the beef just turn almost completely brown (it will continue to cook, but you don’t want it overdone,) and drain off excess fat. Keep in mind if you are using lean meat that fat is flavor and a little left in the pot is ok… don’t get it dry. Add the tomato sauce and stir. Add the chili powder, cumin, oregano and sugar. Stir and let mingle for a few minutes. Then add one whole can of beans including the bean liquid. (I love using the bean liquid for a thickening agent, because it’s already bean flavored and since a use organic beans I’m not worried about it.) Now add the next two cans of beans rinsed and drained, because we don’t need the extra liquid. If you and your family like chunks of tomatoes in your chili, add that now too; and maybe another pinch of sugar for balance. Let simmer for about 30 minutes, and add the remaining salt and pepper. If you want a little heat, add a couple dashes of Tabasco sauce. Taste for seasoning and add more salt and pepper to taste. Let cool slightly before serving.

This hearty soup is great in the fall when things start to get cool and all winter long. It’s also perfect in Michigan in late May and early June… when it’s 60 degrees and blustery outside. My kids like their chili with oyster crackers. Owen likes it with corn chips, sour cream and shredded cheddar cheese. I love chili with corn bread; corn bread or peanut butter sandwiches. Serve with the prepared toppings and sides of your choice… And enjoy!

Jambalaya -Mine

Ok, so I don’t know about your family, but mine isn’t big on seafood (it’s a work in progress). So this is Jambalaya sans (without) the seafood, but to the purists out there, you’re going to love it! …And if you must, think of it as awesome beans and rice… And to gluten forgoers this recipe works for you too, (just check your sausages)!

Serves 6

As organic as possible…

1 Tbsp olive oil

1 yellow onion diced

3-4 garlic cloves minced

1 15 oz can diced tomato (or jar of salsa)

8 oz andouille sausage (I like chicken andouille) cut into bite sized pieces

16 oz smoked sausage cut into bite sized pieces

1 15 oz can red beans (drained and rinsed)

1 tsp oregano

1 tsp chili powder

t tsp cumin

3/4 cup dry rice

1 1/2 cup chicken broth

1 Bay Leaf

salt & pepper to taste

Heat Oil. Saute onions and garlic. Add tomato, and scrape the yummy bottom bits! Add sausages, broth and spices. Stir and bring to simmer. Add rice and stir; this is a great recipe to use brown rice because it is so flavorful and colorful your picky eaters won’t know the difference.) Add beans, salt & pepper to taste (I do about 1/2 tsp of salt and 1/4 tsp of freshly cracked pepper.) Bring to a boil, reduce to simmer and cover. Let it simmer, stirring occasionally, about 25-45 minutes depending on type of rice (brown takes longer). Take off the heat and discard bay leaf. Let cool slightly before serving.

Side note: Sometimes I add green/yellow pepper depending on what I have… It looks pretty 😉