Union House White Bean Chili
Source of Recipe
the Union House in Genesee Depot
List of Ingredients
1 pound small white beans
1/2 medium onion, finely diced
1 tablespoon chili powder
2 teaspoons cumin
1/2 cup finely diced carrot
1 rib celery, finely diced
Vegetable oil to saute vegetables
1 teaspoon salt
1 teaspoon cayenne pepper
1 dried pasilla chili (optional)
2 1/2 to 3 quarts chicken stock
1 ham bone or smoked ham hock
Sour cream for garnish
Warm taco wedges or fried tortilla strips for garnish Minced chives for garnish Recipe
Soak beans overnight. Drain; rinse.
Saute onion, chili powder, cumin, carrot and celery in oil in 7-quart
Dutch oven or stockpot over medium heat until soft. Add salt and
pepper. Soak pasilla chili in warm water until soft, then stem and
seed. Add to chili with stock and ham bone or ham hock.
Bring to boil and simmer 11/2 to 2 hours, or until beans are cooked
through. Remove ham bone and adjust seasonings. Puree half of soup in
blender or food processor if desired. Serve hot. Garnish with
spoonful of sour cream and taco wedges or fried tortillas and minced
chives. Makes 12 servings.
Variation: Recipe also can be cooked in oven-proof casserole in
325-degree oven. Bring to boil on stove top before putting in oven.
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