Chili with Coffee!
What a fitting first entry for my MoFo Beans theme–with hidden secondary beans in the form of coffee! I adapted the Red Bean Chili with Ancho Chiles and Coffee from A Year in a Vegetarian Kitchen for this one. The main changes I made were to the kind of chile and bean: switched out the ancho, used a bulk bean mix called, I think, “Texas Chili Mix.” I’ve posted the recipe below, because it was delicious! It’s pictured below with a bit of Tofutti sour cream that I happened to have on hand, mixed with a bit of lemon juice.
8 c. water
2 c. mixed beans
2 bay leaves
1 and 1/2 T. pasilla chile powder
1 to 2 t. chipotle chile powder
3 T. oil
about 1 t. minced fresh habanero chile
2 medium onions, finely chopped
6 garlic cloves, minced
1 T. ground cumin
1/2 c. brewed coffee
1 14.5 oz. can diced tomatoes
Soak beans overnight. Drain, place in soup pot with water and bay leaves, bring to boil, then lower heat to a simmer, and simmer for about thirty minutes. Add a teaspoon of salt, and simmer for about 45 minutes–beans should be getting tender. Discard the bay leaves, turn off the heat, cover the beans.
Fry the onions in the oil in a skillet with 1/2 t. of salt, stirring often, until translucent and turning golden. Add garlic, fresh habanero, and cumin to skillet and fry for about two minutes. Add chile powders to skillet and fry for about another minute, adding a splash of water to deglaze. Scrape all of this into the bean pot, add the coffee and tomatoes too, bring the beans to a boil again, then down to a simmer and simmer until beans are very tender, about one to one and a half hours. (I only needed one hour.) As always with beans, you may need a longer cooking time to get the desired tenderness. If you need to add more water, go for it! Taste for salt (I didn’t need any extra). The original recipe added 1/2 c. of chopped cilantro, but I didn’t have any on hand and it was great without it, but if you have some, go for it!