Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!
Yield 10 Servings
1 # Black Beans, dried, soaked overnight OR quick soaked
2 oz Olive Oil
8 oz Onions, yellow, small dice
4 oz Carrots, small dice
4 oz Celery, small dice
12 oz Worden Farm Peppers, Green, Small Dice
½ oz Garlic, Fresh, Minced
½ ea Pepper, chipotle, minced
1 tsp Chipotle sauce (from can)
2 ea Worden Farm Jalapenos, roasted, seeded, peeled, small dice
2 tsp Chili Powder
1 TBSP Cumin
¾ tsp Coriander, ground
pinch Cinnamon, ground
2 ½ oz Tomato paste
6 oz White wine
28 oz Vegetable Stock
5 oz Worden Farm Tomatoes, Concasse, small dice
½ oz Masa Harina, diluted in veg stock to make slurry
pinch salt, kosher
pinch pepper, black
pinch sugar, granulated
- Soak Beans in cold water overnight. The next day bring to a simmer and cook until tender. Drain well.
- Heat Olive oil; add onions, garlic, peppers, chipotle and poblanos until aromatic and soft. Add cumin, coriander, chili powder and cinnamon. Cook until aromatic; add tomato paste and cook 1 minute.
- Add wine and reduce by ½. add stock and tomatoes. Simmer 20 minutes. Add beans and masa slurry. Cook and additional 10 minutes.
- Season with salt, pepper and sugar. Adjust seasoning and consistency.
- Garnish as desired.