Monday, December 05, 2005
Smokey Chili Beans
Roast an Anaheim chili and a jalapeño anywhere hot (under the broiler, directly on the rack on the gas range, atop the chimney starter or just on the grill regular style).
Pull off most of the charred skin and try to pull the seed cluster along with the stem of the jalapeño. With a smashed clove of garlic, add to a crockpot of soaked pinto beans and some water. Invite Soren over so he can point out that you forgot to serve them.
The problem I had was that the crockpot was really slow. I read 5 hours was enough but needed more like 8 to 12. I poured them into a pot and boiled them on the stove after a few hours of unsatisfying crockpottery. I put them back in the crockpot and let them stay warm in there. So much left over, so happy!
The steps until adding to the crock pot comprise my famed chilili dip except you want more numerous and varied chilies. I also use poblanos and these yellow things shaped like jalapeños but not spicy. Add raw garlic and salt and chop fine or blend.
UPDATE: Kidney beans? No. Pinto Beans.
Pull off most of the charred skin and try to pull the seed cluster along with the stem of the jalapeño. With a smashed clove of garlic, add to a crockpot of soaked pinto beans and some water. Invite Soren over so he can point out that you forgot to serve them.
The problem I had was that the crockpot was really slow. I read 5 hours was enough but needed more like 8 to 12. I poured them into a pot and boiled them on the stove after a few hours of unsatisfying crockpottery. I put them back in the crockpot and let them stay warm in there. So much left over, so happy!
The steps until adding to the crock pot comprise my famed chilili dip except you want more numerous and varied chilies. I also use poblanos and these yellow things shaped like jalapeños but not spicy. Add raw garlic and salt and chop fine or blend.
UPDATE: Kidney beans? No. Pinto Beans.
