Chili sin Carne

Chili has been a staple of the American diet for hundreds of years, first documented by Spanish conquistadors in writings about their findings in Mexico, which included the dish chili con carne in 1519. Most commonly in Mexico, the dish consisted of meat endlessly stewed with spices, but the ingredients would vary when it reached the American west depending upon availability. Chili became especially popular in Texas, where they saw both the chili queens, who would cook chili in the plaza over open fires in the evening, and chili parlors, small dining establishments devoted to the dish. Currently, many current versions of chili seems a far cry from the stewed meat and spices, especially because beans and tomatoes are both questioned as to whether they truly belong in the dish. All conventions aside, chili, even without the key ingredient of meat, can be a great dish using surplus ingredients, which can be made ahead and either eaten immediately or frozen for later. Homemade tortillas are especially delicious with chili sin carne.

1 c black beans, cooked

2 c tomatoes, diced

1 onion, finely chopped

1 carrot, finely diced

1 stalk celery, finely diced

1 red bell pepper, finely diced

1 summer squash, finely diced

1 c mushrooms, thinly sliced

1 clove garlic, finely pressed or chopped

¼ c cilantro, finely chopped

1 tbsp vegetable oil

1 tsp chili powder

½ tsp ground cumin

salt

water

1. Heat the oil in a large heavy pot over medium heat and add the chili powder and cumin and stir until fragrant, about 1 minute. Add the onion and garlic, stir and sauté until soft, about 5 minutes. Add the celery, carrot and mushrooms, stir to combine and continue sautéing until the vegetables are tender, stirring continually to prevent burning.

2. Next, add the red bell pepper and summer squash and sauté until tender. Fold in the beans and tomatoes, and add ¼-½ c water, so the liquid is not quite even with the vegetables, cover and simmer over medium-low, until most of the liquid has been absorbed. Once the liquid has been reduced and the vegetables are soft, remove from heat, stir in half the cilantro and season to taste with salt.

3. Serve the chili warm or room temperature with fresh cilantro and additional toppings as desired.

Serves 3-4

Succotash

Succotash, from the Narragansett word msickquatash for boiled corn kernels, is a traditional American dish with a base of beans and corn. Based upon similar dishes made by the Algonquian tribes, American colonists are thought to have interpreted and incorporated succotash into American cuisine during the 16th or 17th century. Many believe succotash was served during early American Thanksgiving meals and later became a staple during the Great Depression due to available, inexpensive and filling ingredients. Succotash can be made with any number of different ingredients including various meats and vegetables and cooked in a variety of ways including casseroles and potpies. I prefer the simplicity of a vegetarian succotash salad, though browned bacon is a delicious addition, because it can be served as a side dish, salad or entrée and tastes great at most any temperature. Succotash pairs well with german potato salad, zucchini-squash fritters and stuffed bell peppers.

2 c frozen lima beans, defrosted

2 ears corn, kernels removed

1 medium tomato, finely diced

1 tbsp parsley, finely chopped

1 small yellow onion, trimmed and thinly sliced

1 clove garlic, pressed or finely chopped

1 tbsp butter

salt and pepper

1. Heat butter in a medium skillet over medium-low heat. Add the onion and sauté until soft and translucent, 5-7 minutes, stirring occasionally. Add garlic and parsley, stir to combine and remove from heat.

2. Place lima beans, corn, tomato and sautéed onions in a medium mixing bowl and gently fold to combine. Season to taste with salt and pepper. Serve warm, room temperature or cold.

Serves 3-4

Veggie Burgers

Burgers made with vegetables, grains, egg and cheese are a great alternative or addition to burgers made with meat. Though it is possible to grill a veggie burger with a good amount of fat and care, they fry up just as easily and taste just as delicious. Most any ingredients can be used for the burger depending upon what flavors are desired but I have found beans create great texture and flavor not to mention additional protein. Veggie burgers are delicious topped with traditional and non-traditional burger toppings and a great with any number of vegetable sides.

Different kind of beans may be used, along with different cheeses and herbs.

½ c cooked black beans

1 c cooked chickpeas

2 eggs

½ c bread crumbs, finely ground

½ tsp rosemary, finely chopped

½ tsp oregano, finely chopped

1 shallot, finely diced

1 scallion, finely diced

½ c cheddar cheese, grated

½ tsp salt

¼ tsp ground pepper

1 tbsp olive oil

1. Place chickpeas and black beans in a food processor and pulse into a course meal. Combine beans, eggs, breadcrumbs, rosemary, oregano, shallot, scallion, cheese, salt and pepper in a medium-mixing bowl. Thoroughly combine ingredients.

2. Form mixture into patties of desired size, depending upon burger preference.

3. Heat olive oil in a large skillet over medium heat. Fry patties in batches until golden brown, 3-4 minutes per side. Serve veggie burgers warm with bread and toppings of choice.

Makes 4-12 patties depending on size of patty

Hummus

Hummus is one of my favorite ways to prepare and eat garbanzo beans because it is versatile, simple and delicious. Hummus likely originated in the Middle East as sesame, garbanzo beans, olive oil, garlic and lemon were ingredients commonly eaten in the region. I prefer to make my own hummus, as it is very easy and tastes especially good when fresh. Hummus can be paired with any number of items including meats, vegetables, cheeses and breads.

Though time consuming, I prefer to cook my own garbanzo beans canned garbanzo beans always taste canned to me; however, either will work well for hummus.

2 c cooked garbanzo beans

¼ c tahini

1 clove garlic, peeled

½ lemon, juiced

¼ c parsley, stemmed

¼ c olive oil

water

salt and pepper

1. Place garbanzo beans, tahini, garlic, lemon juice, parsley and olive oil in a food processor. Thoroughly combine, adding water as necessary to bring hummus to desired consistency.

2. Season to taste with salt and pepper. Serve room temperature or chilled.

Makes about 2 cups

Southwestern Stewed Pork and Beans

I first came across Christmas lima beans while shopping at a farmer's market in Tucson, Arizona. The Native Seeds Search was selling them along with many other beans and grains. I was drawn to their red and white color immediately and decided to bring them home to New York to cook with them. Christmas lima beans were popular in the South during the mid-19th century and have only recently resurfaced with the help of heirloom bean growers around the country. They have subsequently become one of my favorite beans. Though they can be difficult to find, I have been able to order them online and find them at specialty markets. Beet salad or marinated brassicas or beets and tangerines would make a nice starter or side to this stew.

Any variety of bean will work for this stew, such as a kidney, pinto or other lima bean.

½ lb pork shoulder, cut into 1 inch cubes

2 c Christmas lima beans, cooked

1 medium yellow onion, trimmed and diced

1 medium carrot, peeled and diced

1 stalk celery, trimmed and diced

1 large red pepper, trimmed and diced

1 small waxy potato, peeled and diced

½ c corn, fresh or frozen

2 cloves garlic, smashed

1 tsp chili powder

½ tsp ground cumin

½ c beer

2 c stock

water

salt and pepper

1. Heat 1 tbsp vegetable oil in a large Dutch oven, or similarly heavy pan, over medium heat. Add pork, brown each side, remove pork from pan and set aside.

2. Keeping pan over medium heat, add 1 tbsp vegetable oil. Add the potato and fry until golden brown. Next, add onion, carrot, pepper and celery, sautéing until translucent. Add cumin, chili and garlic and continue sautéing until fragrant, about 2-3 minutes.

3. Add beer to the Dutch oven and bring to a simmer. Return the browned pork to the Dutch oven, add cooked beans and return ingredients to a simmer. Once simmering, add stock, reduce heat to low, cover and simmer until pork is tender, about 20 minutes. Add additional water if necessary to maintain cooking liquid.

4. Once pork is tender, remove stew from heat, add corn and water if necessary. Cover and set for 10 minutes. Season to taste with salt and pepper.

5. Serve warm with sour cream and cilantro or toppings of choice.

Serves 3-4

Socca : Chickpea Flatbread

Socca is a southeastern French flatbread made from garbanzo bean flour, essentially a chickpea crepe baked in the oven. I first discovered socca when researching flatbreads of the world and have loved it ever since. Socca may be eaten on its own or with any number of toppings and fillings. It is an excellent gluten-free alternative to traditional wheat-based flatbreads. Braised chicken and stewed pork can be wrapped in socca making an excellent meal.

More or less water may be added to the flour, depending on desired thickness. A 500-degree oven will also work, with a slightly increased cooking time. I have also used flour made from both fava and garbanzo beans, which worked out very well.

1 c garbanzo bean flour

¾ tsp salt

½ tsp ground pepper

1 ½ c cold water

2 tbsp olive oil plus more to coat skillet

10 inch cast iron skillet

1. Place skillet in oven and preheat oven to 525 degrees.

2. Meanwhile, place garbanzo bean flour, salt, pepper, water and oil in a medium mixing bowl and whisk to combine into a batter.

3. Once oven is heated, carefully remove skillet from oven and place on safe surface. Coat skillet with olive oil, add ½ c of batter and spread evenly by rotating skillet around. Return skillet to oven and allow to cook for 5-7 minutes or until edges are golden brown and pulling away from sides of skillet. Using a spatula, loosen socca from skillet, place on flat surface and allow to cool.

4. Repeat step 3 until all batter has been used. May be served warm or room temperature.

Makes 4 ten inch flatbreads

Bacon Braised Chicken with Kidney Beans and Kale

Kale is a perfect fall green, beautifully hearty and readily available. A descendant of wild cabbage from Asia, the central leaves of kale do not form the head common to modern cabbages. Believed to have been brought to Europe around 600 BCE by the Celts, kale was subsequently brought to the United States by English settlers during the 17th century. The kidney beans I used for this recipe were grown by my dear friends in Maine on Six River Farm. Socca, brown rice fritters or creamy polenta make perfect grain sides for braised chicken.

I used lacinato or dinosaur kale for this dish, but any variety of kale may be used. Kidney beans add a nice rich color to the dish, but other types of bean such as white or pinto would work as well.

1 lb chicken thighs, boneless and skinless

2 strips bacon, thinly sliced

1 onion, thinly sliced

½ red pepper, trimmed and diced

1 large carrot, trimmed and cut into ¼ inch cubes

1 bunch kale, trimmed and thinly sliced widthwise

2 c cooked kidney beans

½ white wine

1 c chicken stock

¼ c parsley, finely chopped

2 cloves garlic, pressed or finely minced

2 tbsp olive oil

salt and pepper

1. Heat olive oil over medium-low heat in a medium skillet, add onions and cook, stirring often until caramelized to a deep golden brown, 15-20 minutes. Once caramelized remove from heat and set aside.

2. Meanwhile, heat a large Dutch oven over medium-low heat. Add the bacon, stirring often until barely done. Add the chicken to the bacon and brown both sides, about 4-5 minutes per side. Bring the heat up to medium, add the white wine, garlic and carrot, stir to combine and allow to simmer, stirring occasionally, until the wine has been reduced to about half.

3. Next, add the red pepper, kidney beans, caramelized onions and chicken stock. Stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low, add the kale, stir to combine, cover and allow the kale to cook for 4-5 minutes. Once kale is tender remove from heat.

4. Gently stir in parsley and season to taste with salt and pepper. Serve warm.

Serves 3-4