Dave's Bacon and Bean Chilli
A wonderful winter weekend
meal when you have a little time for the fiddly bits during the day. Or
soak the beans in the morning, and cook during the late evening, to serve
the next day.
||Black Turtle Beans
||Baby Lima Beans (These have been hard to come by of late. Use haricot beans if you can't get baby limas.)
|400 g (approx)
||Can Whole Peeled
|800 - 900g
||Bacon Bones (Should
be about 400 g of bones left after meat has been removed.)
||Chilli or chilli
- Soak turtle beans and lima
beans separately in water to cover plus 3 cm, for approx 6 hours.
- Place beans in two medium
saucepans, with soaking water and top up with water to cover plus 2cm.
If you combine the beans at this stage the white ones will wind up purple
and spoil some of the visual effect of the contrasting black and white
- Divide bacon bones between the
two saucepans and cook for an hour, or until beans are soft enough to
mash with the tongue against the roof of the mouth. Turtle beans take
slightly longer, as a rule
- Drain, and reserve cooking
water. Remove meat from the bacon bones and return meat to beans.
- In a large heavy base saucepan,
fry onion until translucent in the olive oil, add garlic, then tomato,
and tomato paste. If you use fresh tomatoes, dip them briefly in boiling
water and remove skins before adding them to the saucepan.
- Add chilli and black pepper.
I use a third of a green manzano or a quarter of a ripe one for a nice
zing that most people can accommodate. Jalapeno is another good chilli
if you are adding it fresh. Otherwise use quantities of chilli powder
determined by your taste and your knowledge of the heat of local supplies.
(I also use a chilli powder occasionally from the local Asian grocery
shop that gives plenty of heat for a meal for four from a quarter teaspoonful.
An American, accustomed to measuring his chilli-oregano blends by the
dessertspoon or tablespoon would not know what hit him if he used this
stuff with the same freedom.)
- Turn the heat right down,
add the beans and bacon, add reserved bacon and bean water to just below
level of solids, and leave to simmer for a half hour or so. Test for
chilli heat and add a little more if you're feeling venturesome. Remember
that chilli is often cumulative in heat the more that you eat. Start
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