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Saturday, February 2, 2019

Bean Mix Chilli

2 cups bean soup mix
1 medium onion, diced (cut into 1/4 to 1/2 inch cubes)
1 (14 oz./398 mL) can tomato sauce
1 (14 oz./398 mL) can diced tomatoes
1 1/4 cups vegetable or chicken stock or broth (water could also be used)
2 Tbsp chili powder
1 large garlic clove, chopped (optional)

• salt and pepper, to taste

Place the beans in a bowl, rinse with cold water, drain and then examine them, removing any damaged ones or unwanted materials you come across. Place the beans in a tall pot and add eight cups cold water.

Set the pot over medium-high heat and bring beans to a boil. Now remove from the heat and let beans soak and soften in the hot water one hour.

Drain beans well, and then fill the pot with eight cups of fresh cold water. Set pot over medium-high heat again and bring beans to a gentle simmer. Lower the heat to maintain that gentle simmer (small bubbles should just break on the surface of the water).

Simmer the beans until just tender, about 40 to 45 minutes.

Drain the beans well, and set them back in the pot. Mix in the onion, tomato sauce, diced tomatoes, stock (or broth), chili powder and garlic, if using. Return the beans to a simmer and cook, uncovered, 30 minutes, or until chili has thickened and is nicely flavoured by the chili powder. Taste the chili and season with salt and pepper, as needed.

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