Really it's nice and easy and smells great cooking on a cold day:@)"no soak" method? It really does work and produces beautiful beans that stay whole (for the most part). In a nut shell: rinse beans, add water to cover by 1 1/2", bring to a boil on the stove, add a lid and bake at 250 degrees for 75 minutes. If they're not tender at that time, check them every 15 minutes until they are tender.
So I thought I'd take it one step further and make Chile Verde. Here's my idea of mis en place:
I followed the instructions above and set the timer for 1 hour 15 minutes. I'll check it at 45 minutes to make sure the water level is ok, if it looks too dry I'll add more water.
Out of the oven:
Hope you love it if you try it:@)Chile Verde
3 big pablano peppers, half inch to an inch dice (roasted and skinned would be best, I didn't)
1 green pepper, small dice (roasted and skinned would be best, I didn't)
1 medium onion, diced
2 cloves garlic, diced
1 carrot, sliced thick
2 boneless pork chops, half inch dice (browned would be great, I didn't)
1 can Rotel with juice, store brand is fine
1 C dried beans, sorted and rinsed, I used Great Northern
1 tsp ground cumin
Salt and pepper to taste
1 (14oz) can chicken broth, plus one half can of water
*1 (7oz) can of chopped chiles, drained and processed till smooth. I decided to add this for color after cooking.
-Mix all in a 5-6 quart dutch oven, bring to a boil, add lid, bake at 250 degrees for 75 minutes.
-I needed an additional 15 minutes of baking time, I left the lid off for this 15 minutes.
-*Also, the can of chopped chiles can be added at the beginning or left out altogether, you can mash up some of the cooked peppers in the pot if you'd like.
-Peppers have skins, I don't mind them, but I'd definitely roast the peppers and remove the skins for company.
-This freezes very well.
-This recipe is easily doubled to use a whole bag of beans, it would still fit in the 5-6 quart dutch oven.
I'm Also Joining: