A staple in our home growing up was my mother’s chili beans, which she still makes several times a month with either ground beef or turkey. Many chilis I’ve encountered seem almost designed to give you heartburn. This one isn’t.
These chili beans are more mild and less fatty than most, especially if you use ground turkey instead of ground beef. Yet they are very flavorful, hearty, and filling. My mom learned this method of preparing chili beans years ago, when she was still teaching school, from a fellow teacher from Louisiana.
These chili beans are more mild and less fatty than most, especially if you use ground turkey instead of ground beef. Yet they are very flavorful, hearty, and filling. My mom learned this method of preparing chili beans years ago, when she was still teaching school, from a fellow teacher from Louisiana.
Chili Beans with Rice Recipe
If using dry beans, older beans may take longer to cook to become tender. If you soak the dry beans for several hours ahead of time, they will require less cooking time.
My mother uses a pressure cooker to cook pinto beans. To cook beans with a pressure cooker, cook no more than 2 cups of beans in a 4 quart pressure cooker, with the water added until it reaches the fill line indicated for the capacity of the pressure cooker. Cook the beans for 35 minutes with 15 pounds of pressure and low heat. After 35 minutes, allow the pressure cooker to cool completely.
Make sure that the pressure cooker has completely cooled before opening, and if there is any resistance when opening, do not open it. Follow the directions for your particular brand of pressure cooker. (See safety tips on pressure cookers.)
My mother uses a pressure cooker to cook pinto beans. To cook beans with a pressure cooker, cook no more than 2 cups of beans in a 4 quart pressure cooker, with the water added until it reaches the fill line indicated for the capacity of the pressure cooker. Cook the beans for 35 minutes with 15 pounds of pressure and low heat. After 35 minutes, allow the pressure cooker to cool completely.
Make sure that the pressure cooker has completely cooled before opening, and if there is any resistance when opening, do not open it. Follow the directions for your particular brand of pressure cooker. (See safety tips on pressure cookers.)
Ingredients
- 2 cups (1 pound) dry pinto beans OR 4 15-ounce cans pinto beans, drained
- 1 pound ground beef or ground turkey
- 2 cups uncooked white rice
- 1 yellow onion, chopped (about 1 1/2 cups)
- 2 cloves garlic, chopped (about 1 teaspoon)
- 2 Tbsp olive oil
- 1 to 2 Tbsp chili powder
- 1 Tbsp chopped parsley
- 1 14-ounce can of crushed or whole peeled tomatoes
- 1 jalapeño pepper (cooked, canned), sliced (Note concerning the tomatoes and jalapeño pepper: my mother will substitute these on occasion with a cup of Pace brand salsa - works fine)
- Salt
- 1 teaspoon sugar
- 1/2 cup of fresh cilantro leaves
Read More: Chili Beans with Rice
No comments:
Post a Comment