I took one of the recipe's you posted. Black bean chili.
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups beef broth
1 teaspoon salt
I precooked and dried the black beans.. Many of them split but that just makes the chili thicker.
Used tomatoes, peppers and onions were dried from my garden this year.Corn was dried from frozen.
Substitued beef bullion for the broth.
The only item used that wasn't dry was fresh chunked beef.
It was cooked in a cast iron dutch oven over an open camp fire.
I'm sure the ambiance helped but it was outstanding chili.
Cooking from dry is very much faster than cooking from raw.
The precooked dry black beans plumped up splendidly.. Good texture, with good flavor.
Giving it 4 thumbs up.
Field report from Taz’s experimental kitchen.
I took one of the recipe’s you posted. Black bean chili.
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups beef broth
1 teaspoon salt
I precooked and dried the black beans.. Many of them split but that just makes the chili thicker.
Used tomatoes, peppers and onions were dried from my garden this year.Corn was dried from frozen.
Substitued beef bullion for the broth.
The only item used that wasn’t dry was fresh chunked beef.
It was cooked in a cast iron dutch oven over an open camp fire.
I’m sure the ambiance helped but it was outstanding chili.
Cooking from dry is very much faster than cooking from raw.
The precooked dry black beans plumped up splendidly.. Good texture, with good flavor.
Giving it 4 thumbs up.<<<<
This sounds so good, it deserves a second posting, in case it gets lost and if this works it will be #1 on the new page.
Thank you for testing the recipe and sharing your results.
I am still adjusting my thoughts to drying beans after they are cooked, one of the many things that I must try.
It sounds delicious and nothing beats a campfire for improving food.
I still don’t consider normal cooking means to be very tasty and always saved my campfire bacon drippings for cooking with in the kitchen at home.
What else got cooked on that fire?
One of the foods that is still in my mind 35 years later, was a couple of parboiled potatoes, that had been split, butter and salt and pepper added, wrapped in tinfoil and put in the edge of the coals.
Common enough to most, but Bill and I had gone too far up the hill, chasing Maple Leaf Obsidian to the source, a lovely rock for jewelry and packed out too many pounds, for being so far from the campsite, out in the middle of the desert.
Mary’s daughter Mabel and her 10 year old daughter were with us, but had stayed closer to camp.
Mabel, had watched us and knew we were going to be tired and very hungry, so she met us with the potatoes, about half way.
We were starved.