10 A
SIUSLAW NEWS ❚ WEDNESDAY, FEBRUARY 22, 2017
With the arrival of winter weather comes
the embrace of warm foods that stick to
your ribs. If the weather outside is frightful,
the following recipe for “Black Bean Chili
Potpie With Onion & Pepper Corn Bread
Topping” from Elinor Klivans’ “Potpies”
(Chronicle Books) is sure to cozy things up
at the dinner table.
Black Bean Chili Potpie With
Onion & Pepper Corn Bread Topping
Makes 8 servings
Filling
11/4 cups dried black beans
1
bay leaf
11/2 teaspoons dried oregano
2
teaspoons chili powder, plus 1
tablespoon
1/2 teaspoon ground cumin
1
ancho chile, dried
1
14.5 ounce can tomatoes
2
tablespoons olive oil
3
cups coarsely chopped onions
1
large green bell pepper, seeded,
deveined and fi nely chopped
3
cloves garlic, fi nely chopped
Salt and freshly ground black pepper
Topping
1/2 cup unbleached all-purpose fl our
2/3 cup yellow cornmeal
2
tablespoons sugar
1
teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
1
large egg
1
tablespoon corn oil
Reserved 1/2 cup cooked vegetables
from fi lling above
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Burgers
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and one side for ONLY $10
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To make the fi lling:
1. Wash the beans in a strainer and check for
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To prepare the topping:
1. Into a large bowl, sift the fl our, cornmeal,
sugar, baking powder, baking soda, and salt.
In a medium bowl, stir the buttermilk, egg,
oil, and reserved cooked vegetables together
to combine them. Pour the buttermilk
mixture into the dry ingredients and stir
slowly with a large spoon
for about 20 strokes just to
combine the ingredients.
Th ere will be a few small
lumps. Th is is fi ne. Carefully
spoon the batter over the
chili in the baking dish.
2. Bake until the topping
is golden brown and fi rm,
about 35 minutes. Use a large
spoon to scoop out servings
of topping and fi lling.
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any debris or small pebbles. Put the beans in
a large bowl, cover them with water, and let
them soak overnight. Or, put the beans in a
medium saucepan, cover them with water,
and bring to a boil. Turn off the heat and let
the beans sit for one hour. Drain the beans.
Put the soaked beans in a large saucepan
with water to cover them by about 2 inches.
Add the bay leaf, 1 teaspoon of the oregano,
the 2 teaspoons chili powder, the cumin,
and ancho chile. Cover and cook for 30
minutes. Add the tomatoes with their juice
and cook about 45 more minutes, or until
the beans are tender. Taste a bean to check
that they are done.
2. Have ready a baking dish with an 8-cup
capacity. In a medium skillet, heat the oil
over medium heat for 1 minute. Add the
onions and cook until soft ened, stirring
oft en, about 5 minutes. Add the bell pepper
and garlic and continue cooking until the
pepper is soft , about 8 minutes. Remove 1/2
cup of the vegetables and reserve them to
add to the topping later. Stir the remaining
1 tablespoon chili powder and 1/2 teaspoon
oregano into the vegetables in the skillet.
Stir the vegetables into the beans. Remove
the ancho chile and bay leaf and discard
them. Remove 1 cup of the beans, put it
in a food processor and puree. Return the
puree to the beans and stir them together.
Th is thickens the chili. Season with salt and
pepper. Pour the chili into the baking dish
and set aside.
3. Position an oven rack in the middle of the
oven. Preheat the oven to 375 F.
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CYAN MAGENTA YELLOW BLACK
Potpie Perfect for Warding Off Winter Weather