Orca Bean Chili - Bob's Red Mill Blog
Orca Bean Chili
Recipes on December 2, 2014 by

Orca Bean Chili

If I ever see a turkey sandwich again it will be too soon. That's why I'm so glad to have this chili recipe up my sleeve, and you will be, too. Orca beans are a very new product for us and we couldn't be more excited. These beauties (named for their black and white color) are about the size of a black bean and have a creamy texture. Unlike many heirloom beans, these hold their color after cooking, making them a remarkable addition to any dish. These beans are grown in Moses Lake, Washington exclusively for Bob's Red Mill.

Orca Bean Chili | Bob's Red Mill

Orca Bean Chili

A flavorful chili with a slight kick, serve this with fresh cornbread and a sprinkling of cheddar cheese. 

Prep Time: 10 minutes | Cook Time:  60-90 minutes | Yield: 4-8 servings

  • 1 1/2 cups Bob’s Red Mill Orca Beans
  • 7 cups Vegetable Broth and/or Water
  • 1 1/2 cups chopped Yellow Onion (1 large)
  • 3/4 cup chopped Poblano Peppers (2 medium)
  • 2 Tbsp minced Jalapeno (1 medium)
  • 2 Tbsp minced Garlic
  • 2 tsp dried Cumin
  • 1 1/2 tsp dried Coriander
  • 1 tsp Chili Powder
  • 1 tsp dried Oregano
  • 1 tsp Salt
  • 1/4 cup fresh Lime Juice (from 1 lime)

Step 1

Sort and rinse Bob’s Red Mill Orca Beans and place in a large soup pot with vegetable broth and/or water. Cover and bring to a boil. Reduce heat to medium-low and let simmer until just soft, about 45 minutes.

Step 2

When beans have slightly softened, add the onion, poblanos, jalapeno, garlic, dried herbs and spices, and salt. Continue to simmer on medium-low until the beans have fully softened, another 15-30 minutes.

Step 3

Add fresh lime juice just before serving.

2 Comments

  1. […] as cooking can turn the water black. Adventure away from your normal chili recipe and try this Orca Bean Chili by Bob’s Red Mill. Recipe for Any BeanThere’s just no wrong way to eat beans. […]
    Reply
  2. angela
    I make this recipe every New Year as a Hoppin' John substitute. I make the recipe exactly as written but add a 1/4-1/2 slice of cubed Virginia ham. Leftovers, if there are any, can be frozen. Thank you for this delicious recipe!
    Reply

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