Saturday, January 16, 2010

Beans, beans, they're good for your heart....

If you haven't devoured your beans from last distribution yet...

All the recipes I could think to post using them were pretty standard: borracho beans, beans on toast, the basics. But I remembered tasting New Paltz chef Lagusta's chili last year at a chili cook off. It had chocolate in it, and chilies, and fermented ramps, and really outdid any chili I've ever made. I asked her if she'd consider sharing the recipe (for your benefit and mine): read it here in all its glory. (Thanks for sharing it, Lagusta.) She recommends throwing in an old cup of coffee, which is a new one to me. Consider serving this fine chili with her homemade onion rings.

(Lagusta can be found at Lagusta's Luscious, Bluestocking BonBons, and her attitudinal and hilarious blog, Resistance is Fertile.)


  1. I can now officially vouch for Lagusta's frying batter. Beer, mustard, cayenne, cumin, chickpea flour? Oh yum.