Black Bean and Corn Chili
November 8, 2010
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Since I had just bought an electric pressure cookers I just had to make beans today. Black beans are one of my favorites. They have a unique flavor and creamy texture that work really well in soups and chili. This one-dish meal is somewhere between the two. I made a big pot because it is great for lunch.
One thing that may be a surprise is that I used three different hot sauces: Tabasco, Sriracha, and Frank’s. While that might at first seem redundant it works because each of those sauces has a different heat. Together they give a nice balanced spiciness. If you want to make a milder chili use less hot sauce but maintain the proportion of each.
Note that I have tagged this as vegetarian despite the slice of bacon. Just leave it out and you have a great vegetarian dish.
- 1 pound dried black beans
- 8 cups cold water
- 2 cloves garlic, crushed
- 1 bay leaf
- 2-inch piece of celery stalk
- 2 small cilantro springs
- 1 slice bacon, coarsely chopped, or 1 Tbsp. oil
- 1 medium onion, chopped
- 1 small bell pepper
- 2 or 3 small tomatoes, chopped, canned are fine
- 2 cloves garlic, minced
- 1 12-ounce bottle beer
- 8 ounces fresh or frozen corn
- Bean cooking liquid as needed, about 2 cups
- 2 Tbsp. chili powder
- 2 Tbsp. Tabasco sauce
- 2 Tbsp. Sriracha sauce
- 1 Tbsp. Frank’s hot sauce
- 1 tsp. ground black pepper
- Salt to taste
- Sour cream and cilantro to serve
Rinse and pick over the beans removing any discolored ones or small stones. Place into a pressure cooker along with 8 cups of water, the crushed garlic, bay leaf, celery, and cilantro sprigs. Cook at 15 psi for 25 minutes. When done cool and open the cooker according to the manufacturer’s instructions. Drain the beans reserving the cooking liquid. Set aside.
Heat a Dutch oven or other large pot over medium-high heat and render the bacon until there is enough fat in the pan to sauté the onion, or simply heat the oil. Add the onion, turn the heat down to medium, and cook until softened, about 5 minutes. Add the pepper and continue to sauté for another 3 or 4 minutes. Stir in the tomato and garlic. Cook for another minute or two.
Put the beans and corn into the pot; add the beer and enough of the bean cooking liquid to cover. Stir in the chili powder, the hot sauces, and black pepper. Simmer until corn and beans are done. Season to taste with salt and serve with a dollop of sour cream and a bit of cilantro.