Two Bean Recipes




Buzzard’s Breath Four-Alarm Revenge Chili

In San Juan Capistrano, California pilgrims and locals gather to welcome the swallows as they return, but in In Hinckley, Ohio, they welcome the return of the buzzards (Turkey vultures, really) that, according to a Native American Wyandot legend on March 15. The event is celebrated in a series of festivals, and “buzzard’s breath” recipes are associated with this special day.

3 Tbsp corn oil
2 large onions, diced
6 cloves garlic, diced
2 large bell peppers, chopped
2 cups water
5 celery stalks, chopped
3 poblano chilies, roasted and chopped
2 Serrano chilies, roasted and chopped
1 jalapeno chili, roasted and chopped
6 Tbsp red-hot chili powder
1 Tbsp ground cumin
2 tsp salt
1 tsp black pepper
2 cups cooked tomatoes
1 cup tomato paste
2 cups Anasazi beans (cooked)
2 cups cranberry beans (cooked)
2 cups navy beans (cooked)
2 cups black turtle beans (cooked)
4 cups water or broth
½ cup sunflower seeds, roasted
½ cup pecans, chopped, roasted
½ cup pumpkin seeds, chopped, roasted
½ cup fresh epazote, chopped
½ cup cilantro, chopped
½ cup green onions, chopped
1 tsp ground ginger
1 tsp oregano
1 tsp thyme

1. Heat oil in a very large, deep pot over medium high heat. Quickly sauté the onions, garlic and bell pepper. Add 2 cups water, celery, roasted chilies and the next 4 dry seasonings.

2. Stir well and cook for several minutes. Add all the beans. Add the tomatoes, tomato paste and the additional water or broth. Blend thoroughly. Bring to a boil, reduce heat to a simmer.

3. Add all remaining ingredients. Simmer for 10 to 15 minutes.

4. Stir well, remove from heat and cover. Allow to sit for several hours. Before serving, remove a few cupfuls and puree. Return to pot and reheat.

5. Serve with choice of condiments.

Condiments: chilled sour cream, guacamole, diced peanuts, sunflower seeds, raisins, shredded white cheese

Black Bean, Sweet Potato and Chorizo Stew

Serves 6

2 cups dried black beans (any kind) soaked overnight, drained
6 cups water
1 onion, diced
2 Tbsp chili powder
1 Tbsp cumin seed
2 sweet potatoes, peeled and diced
1 Tbsp extra virgin olive oil
8 oz Mexican chorizo, casing removed, meat crumbled
1½ cups diced tomatoes with juice
Salt and freshly ground pepper
Warmed corn tortillas or hot rice for serving

1. Combine the beans, water, onion, chili powder and cumin in a large saucepan. Bring to boil, then reduce heat and simmer partially covered until the beans are completely tender, 1 to 2 hours.

2. Cover the sweet potatoes with salted water in a medium saucepan. Bring to a boil and boil until the potatoes are just tender, about 5 minutes. Drain.

3. Heat the oil in a large saucepan over medium heat. Add the sausage and sauté until browned, about 5 minutes.

4. Add the sweet potatoes, sausage, and tomatoes to the beans. Season with salt and pepper.  Bring just to a boil, then reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning. Serve at once with tortillas or rice.


Recipes courtesy of Vicki Nowicki.

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