Two-bean Chili!

24 Aug

Hey guys, chili in the summer isn’t crazy, right? Maybe if my air conditioner broke down, I wouldn’t have made this. Sooooo satisfying, in any case.

I was missing some of my usual spices, I’m still in the process of stocking my pantry, but it turned out surprisingly flavourful.

Kidney/Black-Bean Chili

1 tbsp olive oil

1 can organic kidney beans

1/3 cup dry black beans, soaked for 6-8 hours

1/2 large white onion, chopped

1 large garlic clove, smashed

1 can whole tomatos

1 bay leaf

pinch of salt

1/8 teaspoon cumin

1 small red chili*

3 teaspoons tomato paste

2/3 box of pasta (rotini, or similarly funky-shaped short noodle)

*I used one small Thai chili, but it depends on the level of spice you want to achieve. You could use one of the little round peppers that are super-spicy, or just sprinkle in some cayenne, adding until you obtain your desired spice level.

First things first, the black beans are going to have to cook for an hour before you start this recipe. Put them in a small pot and cover with water, exceeding the level of the beans by 2 cm. Sprinkle in a pinch or two of salt. Cook on medium-low, stirring occasionally.

Pour the 1 tbsp of olive oil into a medium pot and heat on medium. Add the onion and cook until translucent, without allowing it to colour. Halfway through, drop in your garlic. I add the garlic this way because I hate the taste of over-cooked garlic, but I do like the flavour to develop a bit before submerging it in tomato sauce.

Pour in the liquid from the can of tomatoes first, and allow to boil for a minute. Add the rest of the contents of the can, then both beans, bay leaf, tomato paste, salt, and spices.

Cook on medium-low (or low, if your stove behaves like mine, providing more heat than I need) for 45 minutes.

While the sauce is doing its thing, cook the pasta according to the instructions provided on the box.

When everything is done, combine the sauce and the pasta and serve!

Serves 3.


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