Recipe

Buffalo Chile

Accompanying article: Saturated Fats

Yield: about 8 to 10 cups

2 1/2 cups pinto or chile beans
1 2-inch strip kombu
3 tablespoons butter or coconut oil
3 garlic cloves, minced
1 medium onion, diced
1 chile poblano, roasted* (optional), cored, peeled and chopped
1 Anaheim chile, roasted* (optional), cored, peeled and chopped
1 pound ground buffalo
2 ripe, medium tomatoes or 1 15-ounce can tomatoes, chopped
1 teaspoon sea salt
1/2 cup chopped cilantro

Pick over the beans, rinse and soak for 12 to 24 hours or until water completely softens the beans.

Place beans in fresh water to cover, add kombu, bring to a boil and boil with the lid off for about 5 minutes. Skim. Cover, reduce heat and simmer for 1 to 2 hours or until the beans are tender. For a creamy texture, use a potato masher or large spoon to mash about 1/3 of the beans.

In a large saucepan. sauté garlic, onion and chiles until onion is softened. Add buffalo and sauté until just browned. Add tomatoes, stir and bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.

Stir the tomato mixture into the beans. Simmer, stirring occasionally, for 20 minutes to blend the flavors. If the beans are soupy, raise the heat to simmer away excess liquid.  Adjust for salt, stir in chopped cilantro and serve.

* Roasting chilies and peppers intensifies their flavor. Place chilies over coals or a gas burner or under the broiler. Roast, turning frequently, for about 5 minutes or until the skin is blistered and blackened all over. Place in a paper or plastic bag, close and let steam for 10 minutes. When the skin has loosened and the chilies are cool enough to handle, rub skin off. Cut chili in half and remove the core.

May you be well nourished,

Rebecca Wood