Why I write beans — because you can take any red, dark brown and black beans, all kinds and calibers, adzuki beans, probably even red lentils, although it will no longer be quite chili. For lovers of chili con carne, I facilitate the task of finding a delicious recipe - all the same, just add 1 kg of good veal. But in the vegan version, such chilli_without_carne is very ok.
In general, any bean, regardless of color is a valuable source of vegetable protein. White or red, peas, lentils or chickpeas — the protein content in all of them is approximately the same. But red beans have undeniable advantages in another area — in terms of the content of vitamins and trace elements. Zinc (for the skin), copper (for the nervous and muscular systems), potassium (for the heart) and iron (for hematopoiesis), a good set of B vitamins — all this favorably distinguishes red beans among its legume relatives. And the high content of fiber in the dense skin and antioxidants in the beans themselves - cleansing the tissues as it is. Season it all with tomatoes (not in season - canned in their own juice, spices and peppers, blanch for a long time and delicious chili is ready. Portion is large.
- 700 g red beans
- 300 ml of brewed coffee
- 2-3 dry chili peppers
- pinch of cumin
- 3 tsp. paprika
- 1 tsp. dry oregano
- 2 bay leaves
- 2 bulbs
- 1-2 fresh chiles (like sharper - great, 3-4 fresh chiles)
- 2 cinnamon sticks (or 1 tsp ground cinnamon, with a slide)
- 10 cloves of garlic
- salt and pepper
- 1 liter of tomatoes canned in their own juice
- 2 tbsp. sugar (I used 3 tbsp. maple syrup)
- olive oil (or other vegetable, without too intense flavor)
- 3 sweet peppers, you can take different colors; not in season we do not get upset and do not look for plastic peppers - just add another + 2 tbsp. paprika
*buy spices and spices, if possible, in specialized stores or markets. Not in closed supermarket bags and, again, as far as possible, not in ground form, which can not be bought in ground form. Good quality paprika has a deep red-burgundy rich color, a coarse grainy structure and a little moist to the touch. But not dry orange powder. Love the ingredients even before adding them to the dish, get to know them in advance.
Boil the beans until half cooked - pre-soaked overnight and boiled for an hour, pouring boiling water for 15 minutes and boiling for several hours or simply rinsing, pouring water and boiling for 3 hours. Without a difference, the main thing is to do it in unsalted water.
In a frying pan, heat the olive oil. Add the dry chiles and fry them well until brown. There will be smoke and there will be a sharp pungent smell - so it should be. Such peppers will give an amazing smoked chili flavor. Transfer the pepper to the beans. In heated hot oil, fry finely chopped onion (meat, if you use - after it), cumin, paprika, oregano and laurel. Brown everything well, add sugar or syrup and cook over medium heat for another 4-5 minutes. Add sweet onion dressing, tomatoes, crushed and peeled garlic cloves to the hot semi-finished beans, salt and pepper everything, pour strong brewed coffee - a cup and a half or 3-4 good espresso. Mix everything thoroughly, crush the tomatoes, bring to a boil. The beans should be covered with liquid — the remains of the water in which it was cooked + tomato juice. Reduce heat to low, cover the chili with a lid and simmer for 1.5-3 hours.
*buy spices and spices, if possible, in specialized stores or markets. Not in closed supermarket bags and, again, as far as possible, not in ground form, which can not be bought in ground form. Good quality paprika has a deep red-burgundy rich color, a coarse grainy structure and a little moist to the touch. But not dry orange powder. Love the ingredients even before adding them to the dish, get to know them in advance.
Boil the beans until half cooked - pre-soaked overnight and boiled for an hour, pouring boiling water for 15 minutes and boiling for several hours or simply rinsing, pouring water and boiling for 3 hours. Without a difference, the main thing is to do it in unsalted water.
In a frying pan, heat the olive oil. Add the dry chiles and fry them well until brown. There will be smoke and there will be a sharp pungent smell - so it should be. Such peppers will give an amazing smoked chili flavor. Transfer the pepper to the beans. In heated hot oil, fry finely chopped onion (meat, if you use - after it), cumin, paprika, oregano and laurel. Brown everything well, add sugar or syrup and cook over medium heat for another 4-5 minutes. Add sweet onion dressing, tomatoes, crushed and peeled garlic cloves to the hot semi-finished beans, salt and pepper everything, pour strong brewed coffee - a cup and a half or 3-4 good espresso. Mix everything thoroughly, crush the tomatoes, bring to a boil. The beans should be covered with liquid — the remains of the water in which it was cooked + tomato juice. Reduce heat to low, cover the chili with a lid and simmer for 1.5-3 hours.
