Readers, I owe you an apology. In all my first-day-of-Spring excitement yesterday, I think I did something awful. It started as an innocent trip to K Mart, where I picked up potting soil, seed packets, and a few plants (more on that later). After working in my garden (or, the fifteen or so pots of dirt scattered around my front porch), I came inside and decided to finally use some of this wonderful floral jersey knit I got at Dirt Cheap. I made a sweet, ridiculously comfortable above-the-knee Spring skirt (more on that later, too). How could I have known what I was doing? My daylilies and mint plants were coming back with a vengeance, and even my gladiolas had started to peep up from beneath the cigarette butts and leaves littering my tiny plot of dirt. In all my excitement, however, never once did I knock on wood or cross my fingers. Consequently, I’m afraid I’ve jinxed Spring! The low today was 33º.
So, we’re huddled under blankets in wool socks and sweatshirts around here. I guess the best thing I can do is catch up on all the homework I neglected (and between the flu and Spring break, it’s really accumulated) and eat this wonderful black bean barbecue chili, from Betty Crocker’s Easy Everyday Vegetarian cookbook, until it warms up a little. I’m keeping my fingers crossed that this cold snap is short-lived; I’m ready for some warm weather!
Admittedly not the most photogenic food.
To make this chili, you’ll need:
- 1 lb dried black beans (or 2 C), sorted and rinsed
- 10 C water
- 1 T olive oil or vegetable oil
- 1 large onion, finely chopped
- 6 cloves of garlic, minced
- 4 C water
- 1 can (14.5 oz) diced tomatoes with green chiles, undrained
- 1 C hickory barbecue sauce
- 1 chipotle chili in adobo sauce (from 7 oz can), finely chopped
- 1 t adobo sauce (from previously mentioned can)
- 2 C frozen soy-protein burger crumbles
In a 4 quart dutch oven, heat the beans and 10 C water to boiling; reduce heat. Simmer uncovered for 10 minutes; remove from heat. Cover and let stand 1 hour. In a 10″ skillet, heat oil over medium-high heat. Cook onion and garlic in oil about 8 minutes, stirring occasionally, until onion is tender and light golden brown. After the hour is up, drain the beans. In a 3 1/2 to 4 quart slow cooker, place beans, 4 cups water, and onion mixture. Cover and cook on low for 10 to 12 hours. Once the time is up, add the tomatoes, barbecue sauce, chili, adobo sauce, and crumbles. Increase the heat setting to high; cover and cook about 30 minutes, or until hot.
A couple of notes: I copied these instructions pretty much straight from my cookbook. Though I used a dutch oven, you probably don’t have to. Additionally, I’m sure this would be edible if you cooked it for less time and with more heat, if you’re in a hurry. I had a hard time finding the 14.5 oz can of diced tomatoes, so I used two 10 oz cans (the more tomatoes the merrier, in my book!), and I used Morningstar Farms burger crumbles (though I am also a big fan of Quorn). In general, I try to stay away from meat substitutes because they’re so expensive and don’t always add too much flavor, but I’ve made this recipe without the crumbles and it does make a pretty big difference. Also, don’t overdo it on the adobo sauce unless you want really spicy chili–that stuff is potent! I feel wasteful about buying the whole can and only using one of the chiles, so I plan on either finding more adobo chili recipes (any suggestions?) or making more of this and freezing it. I’ll keep you posted!
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