Cooking times differ for each bean so I boiled mine up in separate pots. The white beans were done in about an hour and the black beans took about twice that time. I always add a bay leaf or two to the pot and a bit of salt when they are almost cooked. The best way to tell if they are done is by plucking one out and eating it. For more details on how to cook beans from scratch check out my previous post on cooking beans.
2 cups dried beans OR 6 cups cooked
3 large carrots chopped
- 2 ribs celerly diced
- 3 cloves garlic diced
- 1 medium onion diced
- 4 cups stewed tomatoes
- 2 tsp cumin
- 2 TBSP chilli powder or more to taste
- 2 TBSP coconut oil or olive oil
- Salt to taste
- If you have not done so, cook the dried beans (as per this post on cooking beans).
- In a large pot, sauté onions, celery, carrots and garlic in oil, stirring often until onions are golden about 10 – 12 minutes.
- Stir in the chili powder and cumin. Cook while stirring for another 2 minutes.
- Add the tomatoes with their juice. If they are whole break them up with a wooden spoon or spatula.
- Stir in the beans, bring to a boil. Reduce heat and simmer with lid off for about 45 minutes. Add salt and if you need it, more chili to taste. Enjoy!
As always, making more beans than you need and freezing them is a great way to cut down on cooking times for the next dish. The chili itself also freezes well.