Blog Widget by LinkWithin

Friday, October 14, 2011

Black Beans & Venison Chili

Black Bean & Deer Chili
Black Bean & Deer Chili

dw & i have had issues recently. they're bean related. not what you think. more like, how to prepare them. we've sworn off the canned stuff and now are using organic dried. and they are taking forever to cook. the first time was with chickpeas for falafel. this time was for chili.

it's chili season. dw likes his chili. we crock potted the living shit out of this chili. not because we wanted to but because the black beans we used didn't cook all the way thru the first day. yeah. so we had to cook it the next day.

we soaked the beans for 16hours and then threw them in with the chili ingredients to cook for 6ish hours. the beans were still generously al dente. after a bit of griping on twitter, wandering chopsticks threw this nugget out at me: do not add vinegar or salt, as it prevents the beans from softening. we are thinking the acid in the tomatoes discouraged the beans from softening. so i would say boil the beans separately and add them about an hour before the dish is done. oh the things i learn online!

black Beans & Venison Chili


  1. Oh yes, tomatoes will slow the cooking time as will lemon juice and salt - always add those at the end. Something I recently found out - thanks Mom :)
    Good on you for using real beans - not canned. We're too lazy.

  2. It's a good thing you boiled the beans for so long before putting them in the Crock Pot because the lower temperature also causes toxins to be released. Well, according to Wiki anyway. I was reading up on slow cookers when I got mine and they say to boil raw beans first for at least 10 minutes before adding them into the Crock Pot. I don't know if raw means dried, but just to be safe.

    I usually soak over night, then boil them plain for several hours until the beans are almost where I want them. Then you can add other ingredients and all that. Although, when cooking for one, just one can of beans is plenty so I hardly ever use dried beans.

    My verification word is "unnessio." Wonder what is so unnecessary? Cooking with dried beans? :P

  3. Dried beans? You guys are much more intrepid than I. I do a bean soup with great northerns, but that's about it. Anytime I've ever tried to cook black beans, it resulted in tears and ruined pots.

    I mean, Lentils, but they don't count. Do they?

    And just once I would like to take a picture as vivid and stunning as yours.

  4. fashionhogger, *i'm* lazy myself but dw, he keeps us on our toes with his organic consumption.

    chi wc, see, ANOTHER thing i learned from you. i'm so texting/emailing/calling you next time i need to use dried beans.

    jeff, lentils count, yes. you are too sweet and isn't it a wonder that you're blog crush? :)

  5. Lan, I love the recipe format you used here, as if dry beans weren't enough to lure me in! Last week, at a dinner out with fellow food obsessives, one of my friends had great northern beans cooked in a maple syrup sauce. The beans were perfectly, perfectly al dente, which reminded me why dry beans are far superior than canned beans, if a bit tedious to prepare. We grew Brockton beans in our garden again this year. They're a little bit potatoey, and perfect in soup, or perhaps this chili. Thank you for sharing!

  6. Thanks for the tip! Yeah, cooking with dried beans is definitely something I go back and forth on. It's so cheap and good for you but requires a bit more time and work!

  7. I use a pressure cooker to get the beans 75% done and then add them to the recipe. Made a 15 bean and ham soup in 45 minutes last weeknd, and the aroma was tantilizing. I've become a HUGE pressure cooker advocate since getting an electric version that's far less scary than the stovetop type.