Prepping RG beans for chili (Texans avert your eyes)

[DaveD]

Hey all, today I'm planning to make some chili using leftover smoked turkey breast from a cook a few weeks back with some Rancho Gordo black beans cooked from dry. In my previous chilis, I've added a can of beans during the last half-hour or so of the several hours of simmering, because they're already cooked of course. My question is about how to work with beans I'm cooking myself. (I was torn between posting here in Bean Discussion or over in Chili Discussion...)

I've got a pound of RG black beans already soaked overnight (and will discard the soak water, per this post from Kathryn in a recent thread), and the game plan is to cook them pretty much as directed on the RG bag: saute some aromatics in olive oil, add the soaked beans and enough chicken stock (subbing for water) to cover by ~2in/5cm, boil 10-15 min, simmer. So far so good.

Two Questions:

1. Should I undershoot just a bit on doneness, knowing they'll cook some more once added to the chili, for that final half hour-ish? I know the canned beans are fully "done" of course, but not sure how these would fare after being cooked all the way done. FWIW, these RG black beans attest to keeping their firmness while still getting nice and creamy inside...

2. And what about all that lovely liquor that will be in there? It'll look something like this:



That's an awful lot of fabulous flavor not to use in the chili. Should I aim to have the chili thicker than usual knowing this liquid will balance that out toward the end of the cook? What about straining the liquid out, setting the beans aside, and using the liquor as part of the liquid that goes into making the chili? In that case, I'd just add the beans in toward the very end as I typically do with canned.

Thanks for any advice! I'm going to get started here in a few hours, so I hope some folks see this in time...

[Oak Smoke]

I don’t know that Texas has any rules on turkey chili. If you’re going to add the beans it would be a shame to waste all the flavor in the bean liquid.

[lostclusters]

Panhead John I'd recommend smoked tofu!

[DaveD]

We're doing the turkey chili cleanse

[Oak Smoke]

Well turkey chili with beans should be an effective cleanse. You’ll even get the benefit of some gas pressure to help things move along. In our area a trip to Taco Bell will serve the same purpose.

[Jim White]

The "clean out the refrigerator" soup I made last week included the broth I had saved when I cooked up some dried RG pozole for a salad. I'm sure it added lots of depth of flavor. I'm not advocating for one use over another, just saying that wherever you put it, it will be tasty.

[barelfly]

One thing you could do - Cook the beans through and add at the end, similar to how New Mexico restaurants do red chile and pinto beans. It’s really a bowl of beans served with red chile, but you could mix the two in once all is cooked to get the beans cooked as you want. Or even serve this way rather than adding together?

just a few thoughts from out in New Mexico but those beans look great! Makes me want to make a pot of pintos and red chile for the kick off of Balloon Fiesta this weekend!

[DaveD]

Enjoy the Fiesta!! We always loved that event. And the beans are definitely going in the chili, not standing alone...

[ofelles]

I almost always use the bean juice, to much flavor to discard. I fully cook the beans before I add them to the chile. I've tried adding them slightly undercooked. But al dente is good with pasta not beans.

[jfmorris]

You know, since I typically cook Rancho Gordo beans from dry - they are usually done in 2-3 hours - about the length of time I cook chili - I would have been tempted to cook the beans and chili together in one pot. But I guess the amount of liquid would be hard to predict, and you don't want runny chili....

I think you are best adding drained beans to the pot before the end of the cook, then adding any of the liquid *as needed* to thin things back out.

[DaveD]

Jim, that is pretty much exactly what I'd decided to do. I can see from how the chili is coming along that it will probably be able to take some thinning out by dinnertime (it's in a 250F oven now, covered in the DO, after initial boil/simmer on the stove). And you nailed exactly why I didn't want to roll the dice just cooking the beans in the chili itself. Too many variables I didn't feel that I could properly control.

[Panhead John]

Thank goodness we ain’t gotta go thru all that rigamaroll down here in Texas…….🥸 😉

[Troutman]

I love cooking a pot of Rancho Gordo beans. I also love cooking a pot of Texas Chili. BUT what I don't love is combining the two

[DaveD]

Fortunately, I was not (nor will I ever) cooking a pot of Texas chili! *sweet smile*

[DaveD]

Last update before deliverables, when I'll post a buncha pics: The beans came out really well, and the chili did thicken up a fair bit. I scooped in mostly beans, about half what I had cooked, stirred, and then added mostly liquid from the bean pot, stirring, until the consistency was where I wanted it. Just had a taste test and it's fantastic! So we'll have plenty of leftover chili (this was a near double batch) plus some leftover black beans to use in something else. Looking good so far!

[Draznnl]

Turkey chili and beans in it...yet he wonders why the lady in Texas hasn't sent him any rub replenishment.


J/k Dave.

[Panhead John]

I’m just waiting on texastweeter to chime in. Hey Draz, pass the popcorn.

[DaveD]

Too funny!!! But I'll have you know, I checked in with Jenni about this cook to ask the deep philosophical question, can it still be chili if the protein isn't beef? She graciously allowed it. I didn't actually mention the beans though. That said, I did send her an RG gift box a few months ago and she was smitten, like we all are, with the "didn't realize beans could be this good" bug. Baby steps

[texastweeter]

Just because your stew identifies as chili doesn't mean it IS chili. Dress it up anyway you want to, not chili. Inject it with whatever flavor you want still not chili. Make it like Fritos, sour cream, cheese and onions....you guessed it, not chili. I don't think it should share shelf space with REAL chili, and it sure as heck shouldn't compete in chili contests. It was either creaded as chili or stew, you can't mix and match as you feel fit. This is one of the things contributing to degradation of America. Panhead John

[bbqLuv]

Panhead John and texastweeter
Chili meat is a treat, with spice and heat
to cover the taste of putrid meat

I am going to try to put an end to the great chili debate, beans or no beans.
The absolute best chili is the chili you like, and it pairs well with the beverage of your choice.

Are there any questions? Am I wrong? 

see https://www.southernliving.com/food/...th-or-no-beans

[texastweeter]

bbqLuv yep, you're wrong.

[bbqLuv]

Thank you texastweeter It is nice to be wrong at least once. Keeps me humble.

[DaveD]

Deliverables. Owe Emm Eff Gee. SO freakin' good.

Components: 26oz/750g of chunked up smoked turkey breast, tomato sauce, fire roasted diced tomatoes, Hatch green chile, heated up in some chicken broth with a big dollop of chicken demi glace.



Added in 1 and 2/3 packets of Carroll Shelby chili mix (not quite a double batch), a tsp of Hatch red chile powder. Brought to a boil, then simmered on stovetop for 15-20 minutes.




Then into the oven, covered, at 250F/120C for the afternoon, stirring every 45 min or so.


Meanwhile, did the beans as per RG normal procedure and as described above. Set them up to transfer into the chile pot, first with mostly beans, then mostly liquid, until it felt right. Probably used about half the pot of beans all told.



Cooked another half hour, then served it up with shredded cheese, light sour cream, and some white corn Scoops.



Complete with extended pinky.


We are fat and happy!

[barelfly]

Looks great! And this is exactly what I was thinking would work out great!

[captainlee]

Looks great, I'm sure it tastes fantastic too.