I really like beans. This is one way for me to power through the copious amounts I receive through the beloved Bean of the Month Club. (It took me many months, but I finally got in!)
Cooked beans two days in a row in order to deliver this masterpiece pic.twitter.com/VzIlPKKosJ— e. hashman (@ehashdn) March 3, 2020
Serves 5-7. Active time: 20m. Total time: 90m.
- 1lb lean ground beef
- 1 large onion
- 1 poblano pepper (or use your favourite peppers)
- 1 stick celery
- some fresh garlic (idk, 2-3 cloves?)
- 2 tablespoons ancho chili powder
- 3½ teaspoons ground cumin
- 2 teaspoons oregano
- 2 teaspoons garlic powder
- 14oz can diced tomatoes
- 14oz can crushed tomatoes
- 3 cups big cooked beans (I love ayacote morado for this)
- 3 cups small cooked beans (pinto work great)
- salt to taste
- wedge of lime (optional)
- garnishes (sour cream, grated cheese, green onion, etc.)
- Heat a dutch oven on high.
- Small or medium dice (depending on your preference) the celery, pepper, and onion. You should have about four cups total.
- Brown the beef in the dutch oven, using a little bit of cooking oil to avoid sticking if desired.
- While the meat is browning, mince the garlic, measure the spices, and combine these all together.
- Once the meat is brown, add the diced vegetables and cook until tender and the onion is translucent.
- Add the spices and garlic, thoroughly combine, and cook until fragrant, about one minute.
- Add the tomatoes. Once the mixture comes to a boil, cover and simmer for about an hour, stirring every ~20 minutes or so.
- Add the beans and use bean broth or water to adjust consistency.
- This is a good time to taste and add salt. I usually use 1 to 1½ teaspoons.
- Bring to a boil again, cover and simmer for 10-15 more minutes.
- Turn off the heat, taste, and adjust seasoning if necessary. Add a squeeze of lime if it needs a little acidity.
- Serve with sour cream, grated cheese, sliced green onions, or any of your other favourite garnishes.
before and after pic.twitter.com/CgkeCDPOaO— e. hashman (@ehashdn) March 3, 2020
Frequently Asked Questions
Q: Why wait until basically the end to add salt?
A: Because canned ingredients will contain salt, and it's hard to predict how much, so you should always salt to taste. Waiting until the end will always ensure you season accurately.
Q: Why are so many of these directions so hand-wavey?
A: Cooking is an adventure. Experiment a little!
Q: But I have no idea what "to taste" means.
A: Taste it, add the thing, stir, taste it again. Is it salty enough? Sour enough? Sweet enough? You don't know, you say? Keep going. Add a little too much and then you'll find out for next time. 😁
Q: Why do you add so many beans and so little meat?
A: I really like beans.