white bean chili

[Guest guest]

I make this often in the crockpot instead of the stove method. I just put

everything in the crockpot and let it cook away.............enjoy,

Donnawhite-bean-chili recipe

White Bean Chili --------------- 1 lb white beans (like great northerns) 2

large onions, diced 2 Tbs ground cumin 1 Tbs chili powder 1 tsp poultry

seasoning 2-4 oz cans diced green chiles 1 8 oz can salsa verde (optional) 7 c

veggie stock 2 bay leaves 1/2 lb tomatillos, cleaned & quartered 1 c fresh

cilantro, coarsely chopped Salt and pepper to taste 2 Tbs fresh lime juice 1 c

chopped green onions o Soak beans overnight or use quick soak method (bring

beans and water to cover by 1 " to a boil for 5 min. Turn off heat and cover.

Let sit 1 hour, then proceed). Pour off soaking water and cover beans with

fresh water and bring to full boil. Lower heat and simmer. While beans simmer,

in a large soup kettle or dutch oven, saute onions using your favorite ff method

(I use a little stock), when translucent, add cumin, chili pd, poultry

seasoning, green chiles and salsa verde. Saute for 5 minutes, adding a little

stock if it begins to stick. Then add the rest of the stock, bay

leaves, tomatillos and 3/4 c cilantro. Bring to a boil and simmer uncovered

while beans continue to cook. When beans are just tender (1-2 hours) add them

to the soup pot and simmer everything together for another 1/2 hour. Season

with salt and pepper to taste. Just before serving, add the rest of the

cilantro and the lime juice, stir to blend. Ladle into big bowls and top with

green onions

 

 

 

 

 

 

Search presents - Jib Jab's 'Second Term'

 

 

[Guest guest]

Donna,

I'm new to cooking beans from scratch. If I use a crockpot for this

recipe, should I still soak the beans overnight or will they be

cooked sufficiently in 8-10 hours on low?

 

Looks delicious.

Thanks.

Cheryl.

 

, Donna

<starwoman123> wrote:

> I make this often in the crockpot instead of the stove method. I

just put everything in the crockpot and let it cook

away.............enjoy, Donnawhite-bean-chili recipe

> White Bean Chili --------------- 1 lb white beans (like great

northerns) 2 large onions, diced 2 Tbs ground cumin 1 Tbs chili

powder 1 tsp poultry seasoning 2-4 oz cans diced green chiles 1 8 oz

can salsa verde (optional) 7 c veggie stock 2 bay leaves 1/2 lb

tomatillos, cleaned & quartered 1 c fresh cilantro, coarsely chopped

Salt and pepper to taste 2 Tbs fresh lime juice 1 c chopped green

onions o Soak beans overnight or use quick soak method (bring beans

and water to cover by 1 " to a boil for 5 min. Turn off heat and

cover. Let sit 1 hour, then proceed). Pour off soaking water and

cover beans with fresh water and bring to full boil. Lower heat and

simmer. While beans simmer, in a large soup kettle or dutch oven,

saute onions using your favorite ff method (I use a little stock),

when translucent, add cumin, chili pd, poultry seasoning, green

chiles and salsa verde. Saute for 5 minutes, adding a little stock

if it begins to stick. Then add the rest of the stock, bay

> leaves, tomatillos and 3/4 c cilantro. Bring to a boil and simmer

uncovered while beans continue to cook. When beans are just tender

(1-2 hours) add them to the soup pot and simmer everything together

for another 1/2 hour. Season with salt and pepper to taste. Just

before serving, add the rest of the cilantro and the lime juice, stir

to blend. Ladle into big bowls and top with green onions

>

>

>

>

>

>

> Search presents - Jib Jab's 'Second Term'

>

>

[Guest guest]

Hi Cheryl,

No you don't have to soak them. the crockpot set on high will cook them in 5-6

hrs just fine. make sure you add enough water. I never soak my beans. I put

them in a wire colander and rinse them and pick out any tiny possible stones,

etc. and place them right in the crockpot with water/broth and the other

ingredients and cook. I always think the dishes taste best when I use uncooked

beans instead of canned but for a quick recipe I will use canned.

Enjoy and happy experimenting, Donna

 

Cheryl <mooncalf wrote:

 

 

Donna,

I'm new to cooking beans from scratch. If I use a crockpot for this

recipe, should I still soak the beans overnight or will they be

cooked sufficiently in 8-10 hours on low?

 

Looks delicious.

Thanks.

Cheryl.

 

, Donna

<starwoman123> wrote:

> I make this often in the crockpot instead of the stove method. I

just put everything in the crockpot and let it cook

away.............enjoy, Donnawhite-bean-chili recipe

> White Bean Chili --------------- 1 lb white beans (like great

northerns) 2 large onions, diced 2 Tbs ground cumin 1 Tbs chili

powder 1 tsp poultry seasoning 2-4 oz cans diced green chiles 1 8 oz

can salsa verde (optional) 7 c veggie stock 2 bay leaves 1/2 lb

tomatillos, cleaned & quartered 1 c fresh cilantro, coarsely chopped

Salt and pepper to taste 2 Tbs fresh lime juice 1 c chopped green

onions o Soak beans overnight or use quick soak method (bring beans

and water to cover by 1 " to a boil for 5 min. Turn off heat and

cover. Let sit 1 hour, then proceed). Pour off soaking water and

cover beans with fresh water and bring to full boil. Lower heat and

simmer. While beans simmer, in a large soup kettle or dutch oven,

saute onions using your favorite ff method (I use a little stock),

when translucent, add cumin, chili pd, poultry seasoning, green

chiles and salsa verde. Saute for 5 minutes, adding a little stock

if it begins to stick. Then add the rest of the stock, bay

> leaves, tomatillos and 3/4 c cilantro. Bring to a boil and simmer

uncovered while beans continue to cook. When beans are just tender

(1-2 hours) add them to the soup pot and simmer everything together

for another 1/2 hour. Season with salt and pepper to taste. Just

before serving, add the rest of the cilantro and the lime juice, stir

to blend. Ladle into big bowls and top with green onions

>

>

>

>

>

>

> Search presents - Jib Jab's 'Second Term'

>

>

[Guest guest]

Yes, give the beans several rinses. I run the water through the beans

that are sitting in the strainer. Then I put the beans in a dish,

fill it and dump out the water several times until I see that the

water is clear. During that process, you should take out anything

that floats to the surface of the water. Those are generally broken

beans and whatnot.

 

I try during these processes (and especially right as I'm putting the

beans in the crockpot) to pick through the beans and look to see if

there are any pebbles and such. Usually there isn't much if anything

(depending on whether you buy them by bulk or by bag) but it should be

done regardless.

 

I do the same as Cheryl - on high for a few hours and then set to low

(adding water as needed). I like to add veggie cubes to any beans and

generally garlic (depending on the type of bean).

 

I've discovered that uncooked is far better than canned when the time

is given. You put into the bean whatever you like (no goopiness) and

less cans to recycle.

 

Shawn

 

 

 

, Donna

<starwoman123> wrote:

> Hi Cheryl,

> No you don't have to soak them. the crockpot set on high will cook

them in 5-6 hrs just fine. make sure you add enough water. I never

soak my beans. I put them in a wire colander and rinse them and pick

out any tiny possible stones, etc. and place them right in the

crockpot with water/broth and the other ingredients and cook. I

always think the dishes taste best when I use uncooked beans instead

of canned but for a quick recipe I will use canned.

> Enjoy and happy experimenting, Donna

>

[Guest guest]

That might be an " it depends " . I live at high altitude, and I find I

even have to soak lentils for them to get completely cooked in the

crockpot--even with a full day's cooking.

 

There is another reason you might want to soak beans--the substances

in beans that cause intestinal gas are water soluable, and so some

portion of them are removed by soaking and discarding the rinse

water. This works particularly well with lentils.

 

Kidney beans have their own issues that you need to be aware of:

 

Bean poisoning

The syndrome is usually caused by the ingestion of raw, soaked kidney

beans, either alone or in salads or casseroles. Several outbreaks

have been associated with " slow cookers "

http://www.cfsan.fda.gov/~mow/chap43.html

 

Red Kidney Bean poisoning

Poisoning from improperly cooked kidney beans

http://www.foodreference.com/html/artredkidneybeanpoisoning.html

 

, Donna

<starwoman123> wrote:

> > No you don't have to soak [beans].

[Guest guest]

I would still soak them. ut I think with long cooking time it doesn't make a

difference... just a preference.

 

Monica

www.sin-free-eats.com Let all you7r desserts be SIN FREE.

 

Cheryl <mooncalf wrote:

 

 

Donna,

I'm new to cooking beans from scratch. If I use a crockpot for this

recipe, should I still soak the beans overnight or will they be

cooked sufficiently in 8-10 hours on low?

 

Looks delicious.

Thanks.

Cheryl.

 

, Donna

<starwoman123> wrote:

> I make this often in the crockpot instead of the stove method. I

just put everything in the crockpot and let it cook

away.............enjoy, Donnawhite-bean-chili recipe

> White Bean Chili --------------- 1 lb white beans (like great

northerns) 2 large onions, diced 2 Tbs ground cumin 1 Tbs chili

powder 1 tsp poultry seasoning 2-4 oz cans diced green chiles 1 8 oz

can salsa verde (optional) 7 c veggie stock 2 bay leaves 1/2 lb

tomatillos, cleaned & quartered 1 c fresh cilantro, coarsely chopped

Salt and pepper to taste 2 Tbs fresh lime juice 1 c chopped green

onions o Soak beans overnight or use quick soak method (bring beans

and water to cover by 1 " to a boil for 5 min. Turn off heat and

cover. Let sit 1 hour, then proceed). Pour off soaking water and

cover beans with fresh water and bring to full boil. Lower heat and

simmer. While beans simmer, in a large soup kettle or dutch oven,

saute onions using your favorite ff method (I use a little stock),

when translucent, add cumin, chili pd, poultry seasoning, green

chiles and salsa verde. Saute for 5 minutes, adding a little stock

if it begins to stick. Then add the rest of the stock, bay

> leaves, tomatillos and 3/4 c cilantro. Bring to a boil and simmer

uncovered while beans continue to cook. When beans are just tender

(1-2 hours) add them to the soup pot and simmer everything together

for another 1/2 hour. Season with salt and pepper to taste. Just

before serving, add the rest of the cilantro and the lime juice, stir

to blend. Ladle into big bowls and top with green onions

>

>

>

>

>

>

> Search presents - Jib Jab's 'Second Term'

>

>

[Guest guest]

Donna,

 

I made this over the weekend. It was absolutely delicious. It made

the house smell so good too (the cumin, I think?). I froze about

half of it, so I'll see how it holds up.

 

Thanks,

Cheryl.

 

, Donna

<starwoman123> wrote:

> Hi Cheryl,

> No you don't have to soak them. the crockpot set on high will cook

them in 5-6 hrs just fine. make sure you add enough water. I never

soak my beans. I put them in a wire colander and rinse them and pick

out any tiny possible stones, etc. and place them right in the

crockpot with water/broth and the other ingredients and cook. I

always think the dishes taste best when I use uncooked beans instead

of canned but for a quick recipe I will use canned.

> Enjoy and happy experimenting, Donna

>

> Cheryl <mooncalf@g...> wrote:

>