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  Never-Ending Pot - Mexican Beans



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3 pounds dried pinto, kidney or black beans
1/4 cup ground cumin
1/4 cup chili powder
3 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon salt
2 Tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, smashed and chopped
1 large can crushed tomatoes with puree
1/2 cup sun-dried tomatoes, chopped
1/4 cup chili powder
1 Tablespoon sweet smoked paprika
1 Tablespoon siracha or other hot sauce
2 cups corn kernels
4 Tablespoons butter
8 cloves garlic, smashed and finely chopped
2 Tablespoons dried cumin
1/2 cup salsa (not too chunky)
salt and hot sauce to taste

Place beans in large pot. Add water to cover. Stir in cumin, chili powder, oregano and basil.
Bring to a boil, lower heat, cover and simmer until soft. Stir in salt and set aside.
In a skillet, heat oil and sauté onion and 4 cloves garlic until softened. Stir into beans.
Remove 8 cups of bean mixture, including some liquid, and set aside for refried beans.

Chili with Corn
Bring remaining beans to a boil and stir in tomatoes, chili powder and smoked paprika.
Reduce heat, cover and simmer 30 minutes.
Add hot sauce and corn kernels, stir well and simmer another 15 minutes.
Remove 4 cups of cooked chili from pot and set aside to cool.
When cooled place in a freezer container or bag, label, date and freeze.
Set warm chili aside to use for dinner.

Refried Beans
In a large skillet melt butter and stir in 8 cloves chopped garlic.
Add reserved 8 cups of beans and cumin.
Puree with a potato masher to desired consistency.
Stir in salsa and simmer 10-15 minutes.
Taste and adjust seasonings.
Remove half refried beans and set aside to cool before bagging and freezing.
Cover and refrigerate remaining refried beans for use within 3 days.
Try them in tacos or burritos.

Copyright © 2014 Stefanie Samara Hamblen