Chili Beans
This batch component yields 16 generous servings of seasoned beans perfect for freezing in meal-sized portions. Pressure cooking delivers restaurant-quality texture in just over an hour, creating a versatile base that multiplies into chilis, burritos, grain bowls, and more throughout the week.
Equipment
- Large Pot
- Dutch Oven
- Pressure Cooker
Ingredients
- 1 lb Small Red Beans dried
- 1 lb Black Beans dried
- 12 cup Water
- 2 tablespoon Beef Fat or lard
- 12 oz Onions chopped, frozen 12 oz package works perfectly
- 12 oz Green Peppers chopped, frozen 12 oz package works perfectly
- 2 tablespoon Kosher Salt Morton brand
- 1 tablespoon Ground Cumin
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Thyme
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
Instructions
Prep
- Rinse both bags of beans under cold water and pick out any debris or broken beans.
- If soaking, cover beans with water by 2 inches and refrigerate overnight.
- Drain and rinse soaked beans before cooking.
Cook
- Heat beef fat in a large pot or Dutch oven over medium-high heat.
- Add the chopped onions and green peppers.
- Sauté until the onions are translucent and the peppers have softened, about 5-7 minutes.
- Add the beans, 12 cups of water, kosher salt, cumin, oregano, thyme, granulated garlic, and granulated onion.
- Stir to combine.
- Bring to a boil, then reduce to a low simmer.
- Cover and cook for 1 ½ to 2 hours, stirring occasionally.
- Check the water level every 30 minutes and add more if the beans are no longer submerged.
- Cook until beans are tender and creamy but still hold their shape.
Notes
Pressure cooking delivers evenly cooked beans without overnight soaking, and the slow release prevents split skins. The combination of red and black beans creates better texture variety than single-bean recipes. Portion into 2-cup freezer containers for quick weeknight meals—they'll keep frozen for 3-4 months and reheat perfectly on the stovetop or microwave. The Cajun mirepoix shortcut saves prep time without sacrificing flavor. Beef fat adds depth, but neutral oil works if you're keeping these vegetarian. Scale the salt carefully if using a different brand than Morton's kosher.
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