Friday, October 4, 2013

Baked Bean Chili


Ingredients:
  • 1 lb dried kidney and pinto beans (or a blend of your choice - 1 1/3 cups)
  • 2 medium onions, chopped
  • 1 (28 ounce) can fire-roasted crushed tomatoes
  • 4 garlic cloves, chopped
  • 3 tablespoons molasses
  • 1 tablespoon ground cumin
  • 1 tablespoon Market Pantry® chili powder
  • 1 teaspoon dried oregano
  • kosher salt & freshly ground black pepper



Directions:

  1. In a large bowl, cover the beans with cold water by 2 inches. Soak for at least 6 hours or up to overnight.
  2. Drain and rinse the beans. In a 6-quart slow cooker, stir the beans, onions, tomatoes, garlic, molasses, cumin, chili powder, oregano, and 3 cups water. Cover and cook on low until the beans are tender, about 8 hours.
  3. Uncover and season to taste with salt and pepper.



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