Chili Beans
Chili beans aren't just for chili anymore. These beans are savory enough to serve alongside rice in any Tex-Mex dish. They could also be called southwestern beans. They are my creation. Even though they were created for the chili, I made them stand alone.
If you're not using them for chili beans or whole as a side dish, you could also refry them with some lard or beef fat and make a great leftover side dish.
I always pressure-cook my beans. I never cook them on the stovetop. I pressure cook them to destroy the lectins, which can cause all kinds of problems. I use the Ninja Foodi as my pressure cooker and it does an amazing job. It is a multi-tool that you will always use.
When you pressure cook the beans, you don't have to soak them overnight or at all. Simply put all the ingredients in the pressure cooker, and one hour later, they are ready to eat.
This recipe for chili beans uses small red beans and black beans, or black turtle beans. You can of course use pinto beans, kidney beans, white beans, or your favorite bean.
I prefer the red and black beans for chili because of their flavor and texture. If you like a more textured bean, use kidney beans in your chili.
- 2 tablespoons Beef fat (You could use lard)
- 8 ounces Onions, chopped (You can use 1 bag Cajun Mirepoix at Kroger)
- 8 ounces Green Peppers, chopped (You can use 1 bag Cajun Mirepoix at Kroger)
- 1 pound Small Red Beans
- 1 pound Black Turtle Beans
- 12 cups Water
- 2 tablespoons Koshaer Salt, Morton brand
- 1 teaspoon Cumin, ground
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic, chopped
- Cooking Instructions
I use a Ninja Foodi to pressure cook my beans, but you can use whatever pressure cooker you have.
Sautee the mirepoix on the sautee setting on high in the beef fat until translucent.
Add the rest of the ingredients to the pressure cooker and cook under HI pressure for 75 minutes once the pop-up indicator is up.
Let slow release for 15 minutes, then quick release until the pressure is gone.
Serve or store.
