I haven’t posted a recipe in a little bit so thought it was time – also I needed to take breaks from quilting today so thought it a good break time to do so.
This morning I got a crock pot full of the ingredients for the white bean chili and I have it cooking.
I am actually rather new to white bean chili. When we visited our daughter in Wisconsin for Thanksgiving she made it from leftover turkey one day. I have no idea why I never made it before. Since then I have made it several times.
This is a Paula Dean recipe. Everything is in the pot and I’m plugging it in to cook for the day.
White Bean Chili
1 pound dried navy beans
5 cups chicken stock
4 tablespoons butter
1 tablespoon chopped garlic
3/4 cup diced onion ( I used one large)
1 1/2 cups chopped green chilies (fresh or canned)
1 pound boneless skinless chicken breast – finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper (I found 2 teaspoons way too much for us and used 1)
1/2 teaspoon white pepper (don’t have so I left it out)
pinch of red pepper flakes
1/2 bunch cilantro leaves – chopped
sour cream and shredded cheddar cheese
Rinse and soak beans overnight. Drain in the morning and rinse.
Put all of the ingredients in the crock pot and simmer all day. I use high heat for about half of the day or until it is about boiling and then turn it to low and let it go the rest of the day. You should do it how you know your crockpot cooks. This could be done over the stove top as well and just stir now and then and simmer until the beans are soft.
To serve put in individual serving bowls and garnish with sour cream and cheese if you desire. Have some bread too if you like
Plenty for leftovers for lunch a couple of days:
Which brings me to the next recipe! I love homemade bread and thought to make some corn bread but then decided to adapt a recipe I have for yeast cornbread. I had some sour dough left in the refrigerator that I wanted to get rid of – here is what I came up with.
Sour Dough Mixed Grain Bread
1 package dry yeast
1 1/4 cups of warm water
1 cup yellow cornmeal
1/4 cup dry powdered milk
3 tablespoons soft butter
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/4 to 3 cups flour
2 cups of sour dough
1 cup old fashioned oats
1 more cup of flour to knead in
In a large bowl place the yeast and 1/4 cup warm water let sit for about 5 minutes. Add the rest of the ingredients – saving the flour for last reserve 1 cup of the total amount of flour to knead in on the board.
Mix to form a dough, then put on a floured space and knead in flour to make a nice dough that isn’t too sticky.
Put in a greased bowl and let double in size (in a warm area). Punch down, shape into two loaves and place in greased pans. Let the loaves raise again in a warm area about 30 to 45 minutes.
Pre-heat oven at 375 and bake loaves for about 35 to 40 minutes. Makes 2 loaves