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
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