Search this blog


Monday, February 22, 2010

Black Bean Chili

Oh I can't contain myself! First, I "fixed" my stoneware by buying the exact same slowcooker model and returning it within the hour after having switched out the new evil but genious of me! Secondly, I found black beans in France, although in the dry form, and last, I made this black bean chili, which is the same as the White Chicken Chili, but with black beans that I cooked from DRY BEANS!!! It was so good that I wasn't even sad about going to every single store in town looking for green onions and not finding any this weekend. We ate stuffed avocados as appetizers...whaat? you say? Here in France, you cannot invite someone over unless you have planned at least a 5 course meal. You just can't, I think it's in the constitution, and very looked down upon if you don't. During the holidays, it can go up to 7-8.
Course 1: "Aperitif" or Munchies and a cocktail
Course 2: "Entrée" or Appetizer
Course 3: "Plat de Resistance" or Main course
Course 4: "Fromage et Salade" or Salad and Cheese
Course 5: Dessert
This is why I gain weight in France, and lose weight in the USA!
1 lb chicken, cut into small cubes
1 chopped onion
1 cube dehydrated chicken broth
2 cloves garlic, chopped finely
2 tsp ground cumin
1/2 tsp dried oregano leaves
1 can Corn (drained)
2 chopped bell peppers (mutli-color)
1 tsp red chili paste (no jalapenos here)
1 1/2 cup dry black beans
4 cups water
Shredded Swiss Cheese
Greek Yogurt
Tortilla Strips
Chopped green onions (if you can find them)
Lemon wedges
Julienned Cabbage
Avocado slices
1. Wash the beans and cook overnight with the 4 cups of water on low in a slow cooker for at least 10 hours.
2. Add the rest of the ingredients and cook on low for 3-5 hours. or until the beans reach desired tenderness.
3. Serve over rice or in a burrito or with rice in a burrito or however you want because it is so delicious you will want to try different things with all your leftovers!!

* remove the cheese and tortilla strips and this is fight food
Print Friendly and PDF

No comments:

Post a Comment