Perfectly fluffy and flaky Old Fashioned Buttermilk Biscuits- perfect for Thanksgiving, breakfast or just slathered in butter and jam. | Bob's Red Mill

Old Fashioned Biscuits

by Cassidy Stockton in Recipes

Everyone needs a perfect biscuit recipe in their arsenal, especially during the holidays. These fluffy biscuits are simple to make and come out wonderfully fluffy and flaky every time. Enjoy them with jam or butter fresh from the oven or top them with berries and whip cream for an easy dessert. They’re perfect for biscuits and gravy and make great turkey sandwiches with Thanksgiving leftovers. I have even used them to top off a pot pie (simply place unbaked biscuits on top of the filling and bake as normal). No matter what you want to do with them, you’ll be happy to have these easy biscuits in your recipe tool box. If you’re gluten free, try these instead.

Perfectly fluffy and flaky Old Fashioned Buttermilk Biscuits- perfect for Thanksgiving, breakfast or just slathered in butter and jam. | Bob's Red Mill

Old Fashioned Biscuits

Ingredients

Instructions
Preheat oven to 425º F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Dough will be wet and sticky.

Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Gently reroll the dough scraps and cut remaining biscuits. Place biscuits on the prepared baking sheet.

Brush tops of biscuits with melted butter. Bake 12 to 15 minutes or until golden brown.

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Easy Overnight Oats Two Ways- Smores and Pumpkin Pie | Bob's Red Mill

Easy Overnight Oats Two Ways

by Sarena Shasteen in Recipes

I’m pretty sure I could write an novel completely based on my love of all things oatmeal. Not only does the nutrition junkie in me love the health benefits (helps lower bad cholesterol, high in immune fighting starches, high in soluble fiber and antioxidants to name a few!), but the chef in me loves playing with them developing recipes. I seriously could (and do) eat it for breakfast, lunch, snack and dinner. When I hear people talk about not liking oatmeal, I just figure they haven’t found their favorite way to eat it or they haven’t found the right cut for them, yet. Really, the possibilities are endless!

This post is definitely about me finding my way to loving overnight oats. While I do love my oatmeal served hot, today, I’m sharing one of my favorite ways to eat overnight oats. I go about things a little differently than the typical recipes you see. I like my oatmeal to be a little fluffier, but still firm wether it’s served hot or cold. So, I give them a little extra help by either adding a hot liquid to my oats or by giving them a quick cook and then allowing time for them to sit in the fridge overnight. With a crazy schedule in the mornings, having my oatmeal ready for me to grab and go really does help. I don’t always get all fancy with my presentation either. Normally I put it all in a jar at night and just grab it as I run out the door in the morning. Makes it easier and just as delicious!

Easy Overnight Oats Two Ways- Smores and Pumpkin Pie | Bob's Red Mill

Here I’m giving you a treat version and a breakfast version. Overnight oats can really be whatever you want them to be. Sweet, savory, hot or cold…there are no limits. True to my character, I always tend to go for healthier treats. So, adding in a few indulgent toppings make my treat oats sinfully delicious, yet still nutritious. My favorite, as of late, is s’mores overnight oats. My kids love these too! The mixture of creamy, slightly sweetened oatmeal with a fire toasted marshmallow and a drizzle of stevia-sweetened chocolate sauce are comfort food treats at their finest. My all time favorite breakfast version of overnight oatmeal is pumpkin pie. This one totally hits the spot for me on these busy fall mornings. I know I’m not alone in all things pumpkin during this season either. I love alternating layers of creamy oats with thick velvety protein pumpkin pudding and crunchy granola. Not only is this delicious and nutritious, but it keeps you full for hours!

Have you tried overnight oats? Trust me, you don’t want to miss out on this easy delicious version of oatmeal for those busy mornings! Also, even if you’re not a fan of eating your oatmeal cold. Soaking your oatmeal overnight in the fridge really does cut down on the heating time in the morning!

Easy Overnight S'mores Oats- toasted marshmallows over creamy oats drizzled with chocolate syrup. | Bob's Red Mill

Smore’s Overnight Oats

  • 1 serving Overnight Oats Soaked (see below)
  • 1/4 tsp Cinnamon
  • 1 tsp Brown Sugar
  • 2 tsp Honey
  • Chocolate Syrup (I used NuNaturals brand)
  • 1 – 2 Large Toasted Marshmallows ( I have a gas stove and toast mine over the burner)

Stir cinnamon through honey into the oatmeal. If using two marshmallows, place one in the bottom of the bowl. Add the oatmeal over the top of the marshmallow. Top it with the other toasted marshmallow and drizzle with chocolate sauce. This one is good served warm or cold!

Easy Pumpkin Pie Overnight Oats- creamy pumpkin custard layered with oats and topped with granola. | Bob's Red Mill

Pumpkin Pie Overnight Oats

  • 1 serving Overnight Soaked Oats (see below)
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 Cup Pumpkin Puree
  • 1 scoop Vanilla Protein Powder
  • Milk
  • Granola

Stir the pumpkin pie spice into the oatmeal. In another bowl, stir the pumpkin and protein powder together. Add a little milk as needed to get it to the consistency you prefer. I like mine really thick so I only added 2  tablespoons. Layer the oatmeal with the pumpkin custard and granola in a mug.

Overnight Oatmeal Base

Pour the hot liquid over the oats, stir and soak overnight in a bowl or jar. Your other option is to pour cold liquid over the oats and microwave for 2 minutes and then refrigerate the mixture overnight. I like both ways. The microwave method makes it creamier without adding anything to it to make it creamier (meaning chia seeds or yogurt).

*Choose gluten free oats to make these gluten free.

***

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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New Bob's Red Mill {Gluten Free} Oatmeal Cups! Three types of oats, chia, flax and salt. Available in four flavors- including classic!

Good, to Go: Meet Our NEW Oatmeal Cups! {Giveaway}

by Cassidy Stockton in Contests, Gluten Free

Have you heard? We now have oatmeal cups! These new cups are nutritious, delicious and oh-so-easy to prepare. Made with a blend of three (yep, THREE) types of whole grain oats, this is not the instant oatmeal you find in so many of the cups available. We’ve blended our gluten free quick oats with our gluten free Scottish oatmeal and gluten free old fashioned rolled oats to create an oatmeal cup that has a bit of bite and texture to it. Then, we’ve added flax and chia seeds to boost the nutrition and topped the whole thing off with a dash of salt.

These are beyond easy to prepare- just a quick minute in the microwave or simply add hot water and let sit for a few minutes. Either option yields a hot, nutritious breakfast in just three minutes. It’s a little embarrassing how quickly everyone at our office has adopted these as their go-to breakfast choice.

New Bob's Red Mill {Gluten Free} Oatmeal Cups! Three types of oats, chia, flax and salt. Available in four flavors- including classic!

We have options for everyone! Want something sweet and reminiscent of childhood? Try either our Maple Brown Sugar or Apple Cinnamon. Want something a bit more sophisticated, try the Blueberry Hazelnut with real dried blueberries and crunchy hazelnuts. Looking for something simple with no sweeteners? Hello, Classic– no sugar, no flavors, just plain oats, flax, chia and salt.

I know some of you are thinking, “Ugh. Why do you market them as gluten free? Oats don’t even have gluten.” Here’s the deal. Yes, oats are inherently gluten free, but most oats are cross contaminated with wheat during the growing process. For our celiac friends, we source high quality gluten free oats to ensure that they can enjoy these cups just like everyone else. You don’t need to be gluten free to enjoy these– there’s nothing missing or removed, we just made sure that there wasn’t anything extra (gluten) added to the mix. To learn more about oats and gluten, check out this post.

New Bob's Red Mill {Gluten Free} Oatmeal Cups! Three types of oats, chia, flax and salt. Available in four flavors- including classic!

Now for the really exciting part! We want to give away 10 20 sets of these cups to our readers. Each set will have one of each flavor cup included in the box. To enter, we’re going to make it so easy for you today, simply tell us which of these four flavors you’re most excited to try in the comments. We’ll pick 10 winners from all who enter by 11:59 pm on 10/30/15.

10/23/15: UPDATE: Because we’ve already received so many entries and it’s only day one, we’re going to give away 20 sets of these cups.

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10 Lentil Recipes to Celebrate Fall | Bob's Red Mill, vegan, vegetarian, gluten free

10 Lentil Recipes to Celebrate Fall

by Cassidy Stockton in Recipes

I have a confession to make, I never really liked lentils until a few years ago. I hate to admit that there is any food, especially such a nutritious food, that I don’t like, but I did not like lentils. Thankfully, I’ve come around after trying many different dishes and realizing, that I was woefully wrong. I have no idea where my distaste originated, but I’m happy to have become a lentil convert and here’s why. Lentils, like most legumes, are nutritional powerhouses. They cook quickly- we’re talking about 20 minutes, which is faster than most whole grains, and they’re incredibly versatile.  They can be used in soups, stews, salads, appetizers, veggie burgers, dips… did we mention they’re versatile?

To celebrate these humble little legumes, I’ve gathered together some of our favorite lentil recipes for fall. Yes, most of them are soups, but it’s fall which means it’s soup season! Enjoy!

10 Lentil Recipes to Celebrate Fall | Bob's Red Mill, vegan, vegetarian, gluten free

  1. Red Lentil Turkish Soup from The Lemon Bowl
  2. Spicy Lentil Burgers from Macheesmo
  3. Vegetarian Chili from Stuck on Sweet
  4. Sorghum Lentil Sloppy Joes from Non Dairy Queen
  5. Lentil and Couscous Stuffed Peppers from Cookie + Kate
  6. Farro, Lentil and Cabbage Soup from Je Mange La Ville
  7. Sweet Glazed Rosemary Onion Lentil Loaves from Non Dairy Queen
  8. Vegetable Red Lentil Soup from Katie’s Cucina
  9. Kale, Lentil and Roasted Beet Salad from Minimalist Baker
  10. Roasted Butternut Squash and Red Lentil Soup from Spoonful of Flavor
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Orca Bean Ceviche: Classic warm-weather ceviche gets a vegan twist with a tangy ceviche “juice” and slight sweetness of the Orca Beans. Serves 4–6 as an appetizer. | Bob's Red Mill, vegan

Orca Bean Ceviche with Cucumber, Avocado, and Popcorn

by Cassidy Stockton in Meatless Mondays, Recipes

You might be wondering to yourself, “I thought ceviche was a fish dish?”  and you wouldn’t be wrong. Traditional ceviche is a dish made from raw fish that is cured in citrus juice, but this version from Greg and Gabrielle Denton of Ox Restaurant (pictured below) here in Portland is fully vegan and uses our lovely orca beans instead of fish. Combining the tangy flavors of orange, lemon and lime with Sriracha and jalapeño, Orca Bean Ceviche is a lovely dish for a these lingering warm fall days. Beyond cooking the beans, this dish is very simple to prepare. Top with diced avocado and freshly popped popcorn for a fun, light meal or starter.

Orca Bean Ceviche: Classic warm-weather ceviche gets a vegan twist with a tangy ceviche “juice” and slight sweetness of the Orca Beans. Serves 4–6 as an appetizer. | Bob's Red Mill, vegan

Orca Bean Ceviche with Cucumber, Avocado, and Popcorn

Created by: Greg & Gabrielle Denton, Chef-owners, Ox Restaurant, Portland, Oregon

Serves 4–6 as an appetizer.

  • 3 cups cooked Orca Beans
  • ½ Cucumber, peeled, seeded, small dice (about 1 cup)
  • ½ Red Onion, sliced thinly
  • 2 Jalapeño Peppers, seeds removed, brunoise (extra small dice)
  • ½ cup Cilantro Leaves, roughly chopped
  • 2 cups popped Popcorn, salted
  • 1 Avocado, diced into ½” chunks
  • 2 Tbsp Extra Virgin Olive Oil
  • Ceviche Juice (recipe follows)

Directions:

Combine Orca Beans, cucumber, red onion, jalapeño, cilantro, and Ceviche Juice in a large, non-reactive bowl. Keep chilled until ready to serve. When ready to serve, taste the ceviche and adjust the seasoning if necessary. Divide the ceviche between four to six chilled serving bowls. Top with avocado, drizzle with olive oil, and garnish with popcorn.

Ceviche Juice:

  • 1 cup freshly squeezed Orange Juice
  • ¼ cup freshly squeezed Lime Juice
  • ¼ cup freshly squeezed Lemon Juice
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Sriracha Hot Sauce
  • 2 tsp Salt
  • ¼ tsp Black Pepper

Directions:
Combine all ingredients in a non-reactive bowl and whisk until smooth. Taste and adjust seasoning if necessary.

Greg & Gabrielle Denton, Chef-owners, Ox Restaurant, Portland, Oregon

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Orca Bean Soup: Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. / Bob's Red Mill

Orca Bean Soup with Squash, Greens and Ginger

by Cassidy Stockton in Recipes

It’s no secret that we have a food crush on Gregory Gourdet (pictured below in his element), Executive Chef at Departure here in Portland. I mean, he’s the epitome of cool and an absolute sweet heart. Plus, he loves real food and is incredibly accommodating for dietary needs at his restaurant. What’s not to love? We’ve partnered with him several times over the last few years and when we started looking for chefs to work with our orca beans, he immediately jumped on board. He made two dishes for us, and this is the first one. We’ll share his other dish, along with two dishes from the fabulous folks at Ox soon.

Executive Chef Gregory Gourdet of Departure Restaurant and Lounge

Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. This soup has a lot going on, but is very easy to prepare (especially if you have a pressure cooker) and allows you to look like you worked really hard on this incredible dish.

Having spent a few (*cough* 10) years working with chefs, I’ve come to learn an important difference between food bloggers and chefs. Chef recipes are typically far more complicated (as you’ll see when we share the other recipes from this project). I don’t think it’s because they want a recipe to be challenging. I think they just know a lot about food and how each ingredient plays out in a dish. Food bloggers tend to be quite familiar with a home kitchen and what ingredients and techniques a home cook will find accessible.

Don’t let this scare you. Let me break it down for you, because, you guys, this recipe is awesome!

  • Can’t find orca beans? Use black beans.
  • Don’t like spicy stuff? Use plain orca beans (or black beans) and adjust the seasoning of the finished soup accordingly.
  • No pressure cooker? Cook the beans according to package directions and season according to the recipe.
  • Want this recipe to be fully vegetarian/vegan? Choose vegetable stock instead of chicken stock.
  • Don’t have collards? Try kale for a similar texture.
  • Ugh. So much roasting!! I know, but it’s worth it. If you’re cooking your beans from scratch, roast the veggies while the beans cook. We’ve linked up to some techniques below. I’d say you could use regular veggies, but it won’t taste nearly as good.

Orca Bean Soup: Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. / Bob's Red Mill

Orca Bean Soup with Squash, Winter Greens, Rosemary, Ginger

Created by: Gregory Gourdet, Executive Chef, Departure Restaurant + Lounge, Portland, OR

Serves 4

  • 4 Tbsp roasted Garlic
  • 4 Tbsp minced Ginger
  • 3 Tbsp Olive Oil
  • 1 Tbsp Salt
  • 8 cups Chicken Stock
  • Spicy Orca Beans (recipe follows)
  • 4 cups roasted Carrots, sliced
  • 4 cups roasted Squash of your choice
  • 4 cups Collard Greens, chopped
  • 1 diced Apple
  • 1 Tbsp chopped Rosemary
  • 2 Tbsp Apple Cider Vinegar
  • Salt
  • Olive Oil
  • Sliced Scallions

Directions:
In a soup pot sauté garlic and ginger in oil with 1 Tbsp salt. Add stock and bring to a
simmer. Add Spicy Orca Beans, carrots, squash, collards, apple, and rosemary. Simmer for 10 minutes. Season with apple cider vinegar and salt to taste. Garnish each serving with olive oil and scallions.

Spicy Orca Beans:

Directions:
Rinse and drain Orca Beans. Put in large bowl and add enough water to cover beans by 3 inches. Place in the refrigerator and let soak overnight. The next day, drain and rinse beans and put in a pressure cooker with sautéed garlic, chili, and water. Cook on high pressure for 8 minutes.

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Cannellini Herb Dip makes a perfect appetizer, snack, and sandwich spread. | Bob's Red Mill | vegan

Cannellini Herb Dip

by Cassidy Stockton in Meatless Mondays, Recipes

Cannellini beans, also known as white kidney beans, are very creamy and make a perfect base for dips and we LOVE this dip! For one, it’s bright green, which makes it a fun thing to serve. For another, it’s incredibly flavorful and pairs well with veggies, crackers and bread. Finally, beyond the bean cooking time, it’s crazy easy and fast to whip up. Make it for an appetizer, use it as a sandwich spread, serve it for dinner as a condiment, whatever, just make it, because it’s that good.

Cannellini Herb Dip makes a perfect appetizer, snack, and sandwich spread. | Bob's Red Mill | vegan

Cannellini Herb Dip

Ingredients

  • 1 cup Cannellini Beans, rinsed
  • 1 tsp Salt
  • 4 cups Water
  • 1 Tbsp chopped fresh Rosemary
  • 1/4 cup chopped fresh Parsley
  • 2 garlic cloves
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup olive oil

Instructions

Place rinsed Bob’s Red Mill Cannellini Beans, salt and water in a medium pot. Cover and bring to a boil.

Reduce heat to medium-low and simmer until beans are soft, 60 – 90 minutes.

Remove beans from heat and strain, reserving cooking liquid.

In a food processor or blender, combine beans, herbs, garlic, lemon zest and juice, and olive oil. Process until smooth, adjusting consistency with reserved cooking liquid as desired.

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Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

Fall Harvest Stew

by Sarena Shasteen in Recipes

Finally, the weather here in Atlanta is starting to get cooler. With the new seasonal crispness in the air, comes my need to cook comfort foods. I’ve been daydreaming about Brunswick stew lately. It’s a stew from my childhood that we used to make huge batches of to stock up the freezer for the cooler seasons. I haven’t had it in years and I thought it was time to bring it back into my life. Also, now that our schedules have gotten so busy with the kids in school and cross country practice every night, having a stocked freezer is really helpful to ease the craziness that can occur in the evenings.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

The only meat I eat these days is fish, so I came up with a vegetarian version to satisfy my childhood craving. This stew has all the sweet hardiness of good old fashioned Brunswick stew, however, I substituted cabbage for the traditional meats of beef, pork and chicken. You could use shredded cabbage to give it more of the texture of the true shredded meaty Brunswick stew, but I like chunkier stews, personally, so I used larger slices of cabbage. Also, since my youngest is against all things that have lima beans in it, I used flageolet beans. These beans were perfect in my fall harvest stew! They are so creamy in texture, yet firm enough that they didn’t fall apart when cooked in the stew.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

This recipe makes a huge batch. Feel free to cut it in half, add meat if you like and change up the vegetables to suit your taste. That is my favorite part about making soups and stews. The ingredient combinations are endless and you can make them your own based on what your family likes. This stew freezes wonderfully and is even better when made the day before serving so the flavors have time to come together. It’s the perfect cool weather meal to serve on it’s own or with a side of Bob’s Red Mill cornbread (which is what I did) or a nice hearty warm sandwich. I added a few more dashes of hot sauce to my bowl since I like spicy foods. I hope you enjoy this as much as our family does.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

Fall Harvest Stew

makes 29 cups

  • 1  large head of Cabbage (about 1 1/2lbs), thinly sliced
  • 1-1/2 cups Bob’s Red Mill Flageolet Beans
  • 5 medium Yukon Gold Potatoes (about 2 lbs), cubed
  • 3 medium Carrots (about 1/2 lb), sliced
  • 1 medium Onion (about 1/2 lb), diced small
  • 4 cups Vegetarian Broth
  • 2 cups Water, plus additional as needed
  • 1- 28 oz can Crushed Tomatoes
  • 1- 28 oz can Diced Tomatoes
  • 1- 12oz bag Frozen Corn
  • 1- 14.75 oz can Cream Style Corn
  • 3/4 cup Natural Ketchup
  • 1/4 cup Dark Brown Sugar
  • 2 Tbsp Worcesteshire Sauce
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Franks Red Hot
  • 1/4 tsp Liquid Smoke

Place the cabbage through diced tomatoes in a large stock pot. Bring to a boil, then lower the heat to medium low and cook 2 1/2 hours or until the beans are cooked. Stir occasionally and add water as needed. When beans are cooked, add the corn through liquid smoke and cook for an additional 15 to 30 minutes.

***

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Tavce Gravce: Macedonian-style baked beans are a perfect vegetarian dish for fall. Bob's Red Mill

Macedonian Baked Beans (Tavce Gravce)

by Cassidy Stockton in Recipes

This version of the traditional Macedonian dish, Tavce Gravce, is made using our beautifully dappled cranberry beans for a hearty side dish that pairs well with nearly any meat or roasted vegetable. Naturally vegetarian, this dish can even be served as a main dish with a green salad and sprinkled with feta cheese. Tavce gravce is similar to American baked beans, but it is not sweet like the brown sugar versions we see so often. Instead, this dish is spicy and filling, a perfect dish for football season, for enjoying after raking all those leaves up, for warming your insides after apple picking… in other words, perfect for fall.

Tavce Gravce: Macedonian-style baked beans are a perfect vegetarian dish for fall. Bob's Red Mill

Tavce Gravce

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | Cook Time:  90 – 110 minutes | Yield: 4 – 8 servings

  • 3 Tbsp + ¼ cup Organic Canola Oil, divided
  • 1 ½ cups chopped Yellow Onion (about 1 large)
  • 2 Tbsp diced canned Chipotles in Adobo
  • 1 Bay Leaf
  • 2 cups Bob’s Red Mill Cranberry Beans, sorted and rinsed
  • 6 cups Water
  • 2 Tbsp Paprika
  • 1 tsp Salt
  • 2 cups thinly sliced Yellow Onion (1 large)

Step 1

Heat 1 Tbsp canola oil in a medium pot over medium-high heat.  Add chopped onion and sauté until soft, about 5 minutes.

Step 2

Add diced chipotles, adobo sauce, bay leaf, Bob’s Red Mill Cranberry Beans and water.  Cover, increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer until beans are soft 60 – 80 minutes.  Remove from heat.  While beans are cooking, preheat oven to 400°F.

Step 3

In a small sauté pan, heat ¼ cup canola oil over medium heat.  Add paprika and stir until fragrant, 1 – 2 minutes.  Add to beans along with salt and mix well.  Remove bay leaf from beans.

Step 4

In a medium sauté pan, heat the remaining 2 Tbsp of oil over medium heat.  Add sliced onion and cook until soft, about 5 – 10 minutes.

Step 5

Transfer beans to a 9×9-inch baking pan and top with sautéed sliced onions.  Bake until the top is crusty, about 30 minutes.  Cool 15 minutes before serving.

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10 Killer Chili Recipes for fall! Vegetarian, Gluten Free, Meat-heavy, Green, White, we have all types listed! | Bob's Red Mill

10 Killer Chili Recipes

by Cassidy Stockton in Recipes

We’re celebrating the beauty of beans this month and today we’re all about the chili. Hearty, warming and full of wonderful protein, bean-based chili is one of our favorite things about fall. We have an extensive line of beautiful Heritage Beans that make it fun to experiment with the many flavors, colors and textures of beans and what better way to use them than chili? Chili can go so many different ways—hot and spicy, mild and tomato-y (is that even a word??), green, white, vegetarian, meat-lovers-style—and be cooked up in a pinch or left in a slow cooker to simmer to perfection. There is a chili for everyone, truly. In honor of September and the advent of cool weather, we’ve gathered together ten of our favorite chili recipes just in time for tailgating season. Simmer on!

10 Killer Chili Recipes for fall! Vegetarian, Gluten Free, Meat-heavy, Green, White, we have all types listed! | Bob's Red Mill

  1. Green Chili with Pork: Jalapenos and hominy simmer with pork in this tomato-less chili from Epicurious.
  2. Anasazi Bean Chili with Roast Beef: thick and hearty, this chili combines ansazi beans with corn, peppers and roast beef.
  3. White Bean Chicken Chili: one of our restaurant’s best-selling dishes, this white chili is mild, but flavorful.
  4. Buffalo-style Quinoa Chili: quinoa and black beans are enhanced with Frank’s Red Hot and topped with blue cheese for a hearty, spicy chili (vegetarian).
  5. Spicy Black Bean and Lentil Chili: thick and hearty, this chili from Half Baked Harvest is topped with Cotija Guacamole and Chipotle Sweet Potato Fries for a meal sure to please vegetarians and meat-eaters alike (vegetarian).
  6. Crockpot Shredded Chicken Fajita Chili: a garbanzo bean based chili with a kick that can be made in a slow cooker for those days when you just want to let things simmer.
  7. Short Rib Chili: a thick, spicy chili with short rib meat and crushed tortilla chips from Food52. 
  8. Simple Taco Soup: okay, technically not chili, but taco soup is right up there in spicy, beany goodness. This version is from Taste of Home.
  9. Orca Bean Chili: made with our beautiful orca beans, this chili is a white chili with a mild spiciness (vegetarian).
  10. Sweet Potato Black Bean Chili: the sweetness of sweet potatoes pair beautifully against spicy chilies and smoky paprika (vegetarian).
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