Ever since I made Green Chili last year, my daughter has been asking me to making it again in subtle ways.
Daughter: Mom, what are you making? It smells good.
Me: Chili.
Daughter: Oooh, is it the green chili? The one I like?
Me: Umm, no. But, you’ll like this one, too.
Daughter: When are you going to make the one I like again?
Me: One day. One day.
Well, today is the day.
I just received my shipmemt of Rancho Gordo beans, and I was excited to try them. Still trying to make some lower sodium alternatives for a friend, so, I decided to use some of the beans in the box for the Green Chili.
On the Rancho Gordo website, it states that these beans do not need as long to presoak as the beans you buy in the grocery, as they were just harvested and dried in the last growing season. Apparently the beans we buy in the store have already been stored for a year or two before we even buy them, Which would explain why it takes some beans SOOOO long to cook. Who knew?
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1 cup dry Yellow Eye beans (or one can bean of your choice)
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1 cup dry Tarbois beans, or any other white bean (or one can of bean of your choice)
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1 medium white onion, minced
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2 teaspoon minced garlic
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1 pound ground turkey
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1 pound ground pork
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2 4-ounce cans chopped green chilis
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2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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2 teaspoon mild chili powder (I used guajillo, from Paul Prudhomme’s line)
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2 teaspoon dried oregano
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1 teaspoon smoked paprika
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1/2 cup stone ground grits (or polenta)
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salt and pepper to taste