Beans with Roasted Peppers


Beans

It was sooooo cold last week. I was so excited to use my Lodge cookware again. This is the same free Lodge cookware I posted about last month. You can still take advantage of this cookware through January 15th, 2015. Market Street wants you to earn the Lodge cookware even faster. Right now through December 24th, guests will receive a bonus e-sticker with every qualifying purchase and additional e-stickers for every qualifying $10 ticket spend. That means you have more chances to earn stickers.

Back in August I wrote about the awesome Hatch Chili sale at Market Street and snagged some roasted hatch chili’s. They have been sitting in my freezer (they freeze very well) and I used them to make a delicious pot of beans. Oh my gosh, the flavor of the peppers are incredible.

Let me add, that this Casserole pot is my new kitchen favorite. It’s so well made and clean up is SOOOOOO easy. I LOVE IT.

Want to make this recipe yourself?? It’s easy peasy and you can’t mess it up.

Beans with Roasted Peppers
Author: 
 
Ingredients
  • 1 cup dry Kidney Beans
  • 1 cup dry Pinto Beans
  • 1 medium Onion, diced
  • 3 roasted Hatch or Pablano Peppers, skin removed and diced
  • 3 cloves Garlic
  • 1 teas. Oregano
  • 1 teas. Pepper
  • 1 ½ teas. Salt
  • 32 oz. Chicken Broth
  • 1 Can Whole or Crushed Tomatoes
Instructions
  1. Soak Beans overnight or quick soak according to package directions, then drain.
  2. In a large Dutch oven with 2 teas. oil add the Onion and Peppers, cook until the onions are soft and translucent.
  3. Add the Garlic, Oregano, Pepper and Salt cook for 2 minutes.
  4. Add the Beans and Broth bring to a simmer cover and let cook until beans are tender, about 3-4 hours.
  5. If using Whole tomatoes pulse in a food processor until desired consistency and add to pot. Cook an additional 20-30 minutes.
  6. Can be served alone or with cornbread, rice, cheese or sour cream.

 

 

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