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Melinda's® Chili con Frejoles Blanco




Source of Recipe


Melinda's


List of Ingredients




4 cups Great Northern white beans, soaked overnight
4 tablespoons olive oil
6 pounds large yellow onions, peeled and coarsely chopped
6 large carrots, peeled and coarsely chopped
6 celery ribs, trimmed and coarsely chopped
8 garlic cloves, finely chopped
6 green Poblano, New Mexico, or Anaheim chiles, roasted, peeled, seeded, and finely chopped, or 2 cans chopped mild green chiles
2 to 3 fresh jalapeño peppers, seeded and finely chopped
4 large ripe tomatoes, peeled, seeded, and coarsely chopped, or 1 can whole tomatoes, drained and coarsely chopped
1 bunch parsley, finely chopped
1 cup finely chopped cilantro
2 teaspoon ground cumin
1 tablespoon dried oregano
1 teaspoon dried thyme
3 quarts vegetable broth, chicken broth, or water
1 tablespoon freshly ground black pepper, or to taste
2 bay leaves
Salt, to taste
2 tablespoons of Melinda’s® Hot Sauce

Recipe




Heat the olive oil in a large pot over medium heat. Saute the onions, carrots, and celery for 10 to 15 minutes. Add the garlic and chiles and saute, stirring, for 2 minutes longer. Stir in tomatoes, parsley, cumin, oregano, and thyme.

Drain the beans and add them together with 2 1/2 quarts of the broth or water to the pot with the vegetables. Add black pepper and bay leaves.

Simmer, uncovered, over low heat, for 2 1/2 to 3 hours, until beans are tender and the chili has thickened. Check the chili frequently while it is cooking and add more broth or water if necessary. Season with salt and pepper to taste. Add more Melinda’s® X if you like it hotter.
Stir in chopped cilantro and fresh thyme leaves.