Red Snapper And Black Bean Chili Recipe
Red Snapper And Black Bean Chili is an easy to prepare side dish which you will simply love. I bet, you will surely get a huge fan following for this one!
Ingredients
| Water | 7 1/4 Cup (16 tbs) | |
| Black beans | 1 1/2 Cup (16 tbs), dried | |
| Poblano pepper | 1 Small | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Chopped celery | 3/4 Cup (16 tbs), trimmed | |
| Chopped carrot | 3/4 Cup (16 tbs) | |
| Garlic | 1/2 Tablespoon, chopped | |
| Oregano | 2 Tablespoon, chopped | |
| Thyme | 2 Tablespoon, chopped | |
| Bay Leaf | 1 | |
| Ground cumin | 2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| One 28 ounce can peeled Italian-style plum tomatoes, with their juice | ||
| 4 cups 99% Fat-Free Smoked Turkey Stock | ||
| Red wine vinegar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Chopped cilantro | 1/4 Cup (16 tbs), garnish | |
| Cayenne pepper | 1/8 Teaspoon | |
| Lime juice | 2 Tablespoon | |
| 4 slices smokes bacon, cut into cubed | ||
| 7 ounces uncooked red snapper fillet | ||
| Hot Sauce | 1/4 Teaspoon | |
Directions
Preheat the broiler.
Bring 6 cups of the water to a boil in a 3 quart saucepan.
Add the beans, bring back to a boil, and continue to boil for 5 minutes.
Cover, remove from the heat, and let sit for 1 hour.
Broil the poblano chile, rotating it to charevenly on all sides, about 10 minutes.
Remove from the oven and seal in an airtight plastic bag to cool for about 10 minutes.
Then peel the pepper and remove the seeds, stem, and veins.
Chop it fine and set aside.
Combine the onion, celery, carrot, garlic, and 1/4 cup of the water in a large, heavy kettle or Dutch oven.
Stir in the seasonings.
Cover and cook for 7 minutes over low heat.
Meanwhile, drain the tomatoes, reserving the juice.
Seed and coarsely chop the tomatoes, leaving a few large chunks intact.
Drain and rinse the beans.
Stir into the kettle, along with the poblano, tomato and reserved juice, the turkey stock, vinegar, salt, and 1/2 cup of the water.
Raise the heat to medium and bring to a boil, then reduce the heat and simmer for 2 1/2 hours, uncovered, stirring occasionally.
Stir in the cilantro, cayenne pepper, and the lime juice.
Cover, turn off heat, and let sit to meld the flavors.
If preparing the chili a day in advance, cool it to room temperature, cover, and refrigerate.
Remove from the refrigerator about 1 hour before serving and leave it at room temperature for 30 minutes before resuming the recipe.
Combine the bacon with enough water to fill the bottom of a steamer, but not enough to boil up through the holes into the steamer basket.
Bring to a boil, put the snapper in the steamer basket, cover, and steam for 10 minutes.
Remove and cool a bit.
Peel the skin from the fish and cut the flesh into large bite sized chunks.
Put the chili kettle back on medium low heat.
Stir in the remaining 1/2 cup of water and the optional hot sauce.
Bring to a simmer and stir in the snapper.
Cook for 5 minutes more.
Garnish with cilantro if desired.
Bring 6 cups of the water to a boil in a 3 quart saucepan.
Add the beans, bring back to a boil, and continue to boil for 5 minutes.
Cover, remove from the heat, and let sit for 1 hour.
Broil the poblano chile, rotating it to charevenly on all sides, about 10 minutes.
Remove from the oven and seal in an airtight plastic bag to cool for about 10 minutes.
Then peel the pepper and remove the seeds, stem, and veins.
Chop it fine and set aside.
Combine the onion, celery, carrot, garlic, and 1/4 cup of the water in a large, heavy kettle or Dutch oven.
Stir in the seasonings.
Cover and cook for 7 minutes over low heat.
Meanwhile, drain the tomatoes, reserving the juice.
Seed and coarsely chop the tomatoes, leaving a few large chunks intact.
Drain and rinse the beans.
Stir into the kettle, along with the poblano, tomato and reserved juice, the turkey stock, vinegar, salt, and 1/2 cup of the water.
Raise the heat to medium and bring to a boil, then reduce the heat and simmer for 2 1/2 hours, uncovered, stirring occasionally.
Stir in the cilantro, cayenne pepper, and the lime juice.
Cover, turn off heat, and let sit to meld the flavors.
If preparing the chili a day in advance, cool it to room temperature, cover, and refrigerate.
Remove from the refrigerator about 1 hour before serving and leave it at room temperature for 30 minutes before resuming the recipe.
Combine the bacon with enough water to fill the bottom of a steamer, but not enough to boil up through the holes into the steamer basket.
Bring to a boil, put the snapper in the steamer basket, cover, and steam for 10 minutes.
Remove and cool a bit.
Peel the skin from the fish and cut the flesh into large bite sized chunks.
Put the chili kettle back on medium low heat.
Stir in the remaining 1/2 cup of water and the optional hot sauce.
Bring to a simmer and stir in the snapper.
Cook for 5 minutes more.
Garnish with cilantro if desired.
Chef
