White Bean Chili with Herbed Yogurt Cheese

Note to Readers:  I am still posting in draft mode, this time from Istanbul.  Bear with me for another week, please!

White Bean Chili with Herbed Yogurt Cheese
by Victoria Challancin

This post probably should have been made before the hot weather settled in, but bear with me as I am still traveling and without a laptop at that!  This easy recipe lends itself to all sorts of variations--just use your imagination!  IN fact, it could be pureed and served chilled with no loss of flavor!  Adaptability, that's what it is all about. 

I should have some lovely new recipes gleaned from my travels for you very soon.

Enjoy!  And thank you, Martha, once again!

White Bean Chili with Herbed Yogurt Cheese

(Recipe from Martha Stewart)

Serves 6.

                                                3 cups dried navy or other white beans

                                                2 small poblano chile peppers

                                                1 tablespoon unsalted butter

                                                4 cloves garlic, minced

                                                1 onion, cut into 1/4-inch dice

                                                1 large carrot, cut into 1/4-inch dice

                                                2 stalks celery, cut into 1/4-inch dice

                                                1 teaspoon ground cumin

                                                1 teaspoon ground coriander

                                                1/2 teaspoon paprika

                                                1/4 teaspoon ground cayenne pepper (optional)

                                                30 ounces homemade chicken stock, skimmed of fat

                                                8 cups water

                                                1 1/2 teaspoons coarse salt

                                                1/4 teaspoon freshly ground black pepper

                                                4 radishes, grated

                                                Cilantro sprigs, for garnish

                                                Herbed Yogurt Cheese (see the recipe)

Pick over dried beans, discarding any stones or broken beans; rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from heat; let stand 1 hour. Drain the beans; set aside.

Meanwhile, place peppers directly over the trivet of a gas-stove burner over high heat or on a grill. As they turn black, turn with tongs. (Alternatively, place peppers on a baking pan; broil in oven, turning as peppers become charred.) Transfer charred peppers to a medium bowl; cover with plastic wrap. Let peppers rest 15 minutes. Transfer to a work surface (do not rinse). Peel off blackened skin; discard. Halve peppers; remove seeds and ribs; discard. Cut pepper into 1/4-inch pieces; set aside.

Heat butter in a large saucepan over medium heat. Add garlic, onion, carrot, and celery. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes. Add cumin, coriander, paprika, and cayenne, if using; stir to combine. Stir in stock,water, beans, and half the roasted poblano peppers. Cover; cook until beans are soft, about 1 1/2 hours. Uncover; simmer gently until beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve chili garnished with remaining poblano peppers, radish, cilantro, and yogurt cheese, if desired.

Herbed Yogurt Cheese

Makes about 1 cup

Note:  Instead of making yogurt cheese, you can simple use joqoque, a thick yogurt (from Mega).

                                                    One 8-ounce container plain fat-free yogurt

                                                    2 teaspoons freshly squeezed lime juice

                                                    1/4 cup chopped fresh cilantro

                                                    1/4 cup chopped fresh flat-leaf parsley

                                                    1/4 teaspoon coarse salt

                                                    Pinch of freshly ground pepper

Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add yogurt; drain for 1 hour. Transfer yogurt to bowl of food processor; add lime juice, cilantro, parsley, salt, and pepper. Puree until well combined. Chill until ready to use, up to 1 week.

Victoria Challancin

Flavors of the Sun

San Miguel de Allende, Mexico