Sunday, September 21, 2014

We did enjoy this

 
I was looking for something quick to serve for lunch today, so I grabbed "The Martha Stewart Living Cookbook - The Original Classics". I seem to have good luck with most of Martha's recipes.
 
The day was beautiful, 80 degrees, and we enjoyed this black bean chili so I wanted to share. When I added the nasturtium to the bowl of chili, it brought back memories of when my son Bryon was seven years old. He does not eat salad, never has. I eat a lot of salad, and garnished my salad with a few nasturtiums. He plucked the nasturtiums off my salad and ate them! I could not believe my eyes.
 
Adapted Martha Stewart's Black-Bean and Tomato Chili - 1998
 
1-3/4 cups dried black beans (I used canned)
3 large guajillo chiles (I used dried chiles that I had on hand)
2 tablespoons olive oil
2 medium onions, finely chopped
8 cloves garlic, minced
4 teaspoons ground cumin (I used one teaspoon)
1-3/4 cups Vegetable Stock or canned low-sodium chicken broth, skimmed of fat
2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
1/2 cup fresh basil leaves, roughly chopped
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar

Directions
1 Drain beans in a colander, and set aside.
2 Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
3 Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
4 In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
5 Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.
 
Thank you for stopping by!
Debbie
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

11 comments:

  1. Such different weather for once..if this was your today:)
    It was gloomy and drizzly all day until a little while ago
    I know ..Martha rarely steers us wrong..:)
    This is different to me and sounds delicious.
    Full of flavor..
    I never knew you had a son named Byron..Love the name..so regal:)

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    Replies
    1. Yes, today was a gift. The weather perfect ;o)

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  2. Basil really sounds different for chili! It looks very pretty too:@)

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    Replies
    1. The basil was the one ingredient that drew me to the recipe. I picked the tomatoes and basil from my garden ;o) You must be having some nice weather too!

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  3. Hi Debbie. Oh, this looks so good and again, you must be the bestest cook ever! Thank you so much for popping in to see me and I'm so looking forward to the beautiful fall here in upstate!
    Be a sweetie,
    Shelia ;)

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  4. Hey there, Debbie! I'm not sure if my niece-in-law (is that a thing?) would consider this recipe. She's a vegan. Maybe she could sub the chicken broth for vegetable broth and still have good results. The recipe sounds really good, and I'm always on the hunt on her behalf.

    I love the way you dressed it up! Gorgeous presentation, darling!!! :-)

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    Replies
    1. Alycia, I'm glad you mentioned that your niece is a vegan as it prompted me to grab the cookbook and look at the recipe again. I recalled that the recipe in the book called for either Vegetable Stock or low-sodium chicken broth, but when I copied the recipe from the website, it only indicated chicken broth. I just edited my blog post, and if your niece likes all the flavors, she will like this. Thank you for your sweet comment!

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  5. I'm just getting back from Ohio, but wanted to check out your recipe. It looks so tasty, Debbie. I'm glad you're enjoying some nice weather. My sister and I were able to hike through some woods for a bit while I was there.

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  6. Looks good, Debbie! Another perfect day today and the weekend looks great, so far!

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  7. This is that funny time of year when I can't figure out the weather! I am craving something warm and toasty in the morning and by late afternoon it feels more like summer than summer did! I am saving this for those cold days. I love anything warm and toasty and a new chili sounds great.
    I love the nasturtium story! Most kids would say, "Yuck, a flower?!!" but to have him just pluck them off is so funny!

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  8. What a lovely dish Debbie. It's raining today, so some warm comfort food would be perfect. We love chili, so this recipe is very tempting....xo

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