It has been a beautiful fall on the Gulf Coast with temps in the 60-70’s during the day. Yesterday we had a cold snap with wind, rain and 40 degree temps. My sister in Colorado would call this a cake walk. When cooler weather does arrive, I enjoy making chili, gumbo, soups and stews, so warm and hearty.
Bob’s Red Mill asked me to create a recipe with their unique heirloom variety Orca beans and sent a few my way. They are a unique black and white bean resembling an Orca whale when uncooked, are high in fiber and iron. retain their shape well when cooked and taste unlike any other bean I have had. I found them meaty, and this super easy recipe full of flavor.
Though I added White Oak Pastures ground beef, I think shredded or chunk chicken would work well too, or omit the meat all together for a vegetarian option.
Fun News! Bob’s Red Mill is graciously offering one lucky reader a package of these beautiful beans and a $30 gift card to use on their site. Check out my Virtual Potluck crew below for additional entries.
To enter here, leave a comment below about your favorite Bob’s Red Mill product or bean recipe! The contest will run through Wednesday, November 19, 2014. The winner will be chosen at random. You must be at least 18 years of age with a U.S. mailing address to win. No purchase is necessary; void where prohibited. The winner will be notified by email and must respond within 24 hours or another winner may be selected.
Orca Bean Stew
3-1/2 cups Orca Beans (rinse and soak overnight)
1 large can San Marzano Tomatoes (whole crushed by hand)
3 Tbsp Onions diced
3 Tbsp Green Bell Pepper diced
1 can Stewed Tomatoes (14.5 ounce can)
4 cans Green Chillis (4oz can) mild
4 tsp Chili Powder
4 tsp Garlic Powder
4 tsp Onion Powder
4 tsp Cumin
1/4 tsp Red Pepper Powder
1 tsp Jalapeño Chili Peppers diced
1 tsp Paprika
4 tsp Cilantro (fresh)
2 tsp Sea Salt
1 pound organic 90/10 ground beef
Rinse the beans, place in a large (heavy bottom) soup pot and cover with water. Let soak overnight in the refrigerator.
Drain the beans and set aside. In soup pot, add 3 tablespoons of your favorite oil (vegetable, avocado, grape seed) and sweat the onions and green pepper for 10 minutes on medium heat. Add ground meat and cook until brown. Add remaining ingredients and cook on medium-high heat until the beans are fully tender, about 3 hours. Season to taste with more salt.
Serving suggestions: Wedge of lime, chopped cilantro, dollop of sour cream.
Makes approximately 2 quarts.