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1 pound dried beans ie, 1/2 red, 1/2 white
1 can S & W Salsa with Chipotle chiles -- (14 oz)
2 cans S & W Mexican tomatoes -- (14 oz each)
1 can vegetable broth -- (14 oz)
1 can tomato paste -- (2 oz)
2 ounces canned green chiles -- chopped
1 can corn -- (14 oz)
1 large white onions -- chopped
1 medium green pepper -- chopped
1 medium red pepper -- chopped
4 stalks celery -- chopped
1 cup mushroom -- chilled
3 cloves garlic -- minced
1 package Carroll Shelby's Chile Mix -- (or your own mix)

Start the beans soaking in 6-8 c warm water. I rinse and change water three or four times in 24 hours. After soaking, in fresh water, bring to a slow rolling boil for an hour. Start at hi and reduce to med once the beans start boiling. Keep almost covered, or you will end up with a steam bath in the kitchen. Stir every 15 minutes. Add water if necessary. Start everything else when you turn the heat up on the beans. Saute the garlic in a tbls of the vegetable broth on med in a 2-3 qt pan. Chop the onion and add to the garlic, adding the rest of the broth. Chop and add the green and red peppers, mushrooms and the celery. Continue the saute for about 15 mins until the veges are softened. Add the salsa, tomatoes and tomato paste. Add the can of corn (drained). Add the chile seasoning, and continue to simmer on low, stiring occasionally. When the beans are done, drain, rinse and return to to the pot and add the veges and chile mix. It's basically done at this point, but gets better as the beans soak up some of the chile flavor, so I leave on low for 1-4 hours. A slow cooker would be great for this. Use Masa flour to thicken, to taste, mixing with a little warm tap water before adding to the chile. Keeps a week or more in the fridge.

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