Quote:
Originally Posted by AssEaterChief
That's interesting…I have always used Kidney beans in my chili.
Will definitely try black beans as a substitute next time.
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There are two ways to add black beans:
1. Empty the can, without rinsing the beans, into your pot.
2. Rinse the beans completely in a strainer, then add.
Personally, I prefer just emptying the can into the chili pot with the meat, tomato sauce and seasoning, then letting it all simmer for an hour or so.
But with Southwest Chicken Salads, which I make frequently with romaine, corn, black beans, tortilla strips, asiago cheese and various dressings, I prefer them rinsed and a bit more "crunchy" for lack of a better word.
Good luck!