December 11, 2007 | Morning News | WGNTV.com | WGN TV

December 11, 2007

Red Beans - Chili - Roasted Red Bell Pepper Cheese Blend

Michael Niksic
The Food Mercenary

Cooked Red Beans

Ingredients:
1# dry red beans
52 oz. hot water
10 oz. tomato juice
3 t chili powder 1 1/2 tsp granulated onion
1 t paprika
1/2 t thyme
1 t salt
3 tsp Cajun or blackening seasoning blended seasonings. Your choice.

Directions:
Simmer in a heavy bottomed pot till beans are soft enough to your liking or all excess water is absorbed. For softer beans, add more water and simmer longer if you desire. Cool quickly and refrigerate till needed or add directly to chili pot as needed. This recipe is nice for other chili recipes, side dishes, Tex-Mex, soups, even Italian soups and pastas.

Roast Turkey and Andouille Sausage Chili

Ingredients:
1 recipe of red beans
12 ounces sliced Andouille sausage cut into half moons, 1/4 inch thick
1 medium bell pepper diced and seeded - medium dice-1/2 inch
10oz onion, diced same size
2 stalks celery, diced
4 oz sliced mushroom
1 heaping Tablespoon chopped fresh garlic
1/4 bunch chopped cilantro
16 oz tomato juice
1 can diced tomatoes, 22oz is good
Olive Oil/ or vegetable oil if needed
4 cubes chicken bouillon
20 ounces roast turkey meat (or more if you want)

Directions:
Saute sausage till brown in its own fat. Add oil, very little and only if needed to loosen sausage. Remove sausage, but keep all juices (will be minimal usually) and oil in pan. Add celery, then, in several minutes add peppers and onion. Saute until half done, add mushrooms. Add garlic dead last. Once garlic is hot in oil, add turkey meat, stir well. Then add remaining ingredients except cilantro. Simmer to a boil, remove from fire and add cilantro. Time to eat, cool chili quickly. Remember there are beans in it, a protein. They can turn bad if not handled well. Chili will retain flavor well for 7 days refrigerated at 38 degrees. Freezes well.
Always boil chili each time before serving for safe handling.

Roasted Red Bell Pepper Cheese Blend

Ingredients:
8 oz cream cheese
5 whole soft RED, soft sun dried tomatoes – red indicates quality
1 large red pepper, roasted, peeled, seeded, drained. About 1 cup
1 Tablespoon Chervil, or Basil, or Parsley, your choice
1/4 teaspoon white or black pepper
1/2 teaspoon salt
1/2 cup grated Parmesan, Romano or Asiago, or even a blend of them

Directions:
Add all ingredients to a food processor/blender and mix thoroughly and smooth.
Can be used as a dip, for stuffed baked mushrooms, tossed with hot pasta, topped on chicken or fish, spread in a sandwich, on top of crab cakes, added to a vinaigrette for a creamy dressing, baked like a casserole on vegetables, potatoes, in omelets or quesadillas, top a soup, thicken a sauce. or even fold into rice or risotto.