Black Bean Chowder with Yogurt-Cilantro Relish

For my first post :) I think it's legal to post undinner group things. But I made this last night and it was really good. It reminds me of something Marlana would like too cause she likes to cook outside the box.

A few improvisations though: I didn't use a ham hock, I simmered it half the time on both the long simmers, I used canned beans, and I pureed mine.


Black Bean Chowder with Yogurt-Cilantro Relish

1 32-ounce package dried black beans
1 medium onion,
chopped3 cloves garlic,
pressed
Olive oil
1 small ham hock
1 4-oz can diced green chilies
6 cups chicken stock
6 cups milk
2 tablespoons butter
3 cups shredded mild cheddar cheese
4 tablespoons flour
1 teaspoon Liquid Smoke (found with BBQ sauce)
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1/2 teaspoon cayenne
pepper/salt and pepper to taste

Relish

1 cup plain yogurt
2 cups chopped cucumber (peeled and seeded)
1 cup chopped cilantro
1/2 teaspoon salt

Place beans in a colander and rinse the beans well. Place in an 8-quart Dutch oven and cover with water (about an inch over the top of the beans) and soak overnight.
The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.
Gently sauté the onion and garlic in the stock pot with 2 -3 TBSP of olive oil, then add diced green chiles. Place beans back in the Dutch oven and add chicken stock, chili powder, cumin, curry powder, cayenne and salt and pepper. Stir well and bring to a boil. Boil for one minute, then reduce heat to medium and simmer for one hour, stirring occasionally. After one hour is up, add the milk and 2 TBSP butter and simmer another 30 minutes. While the chowder is simmering, place the shredded cheese in a large bowl and add the flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with one or two TBSP of yogurt-cilantro relish placed in the center. Serve with warm tortillas.

Busy Mom’s shortcutsYou could certainly use canned black beans in this recipe to cut the time, but make sure to purchase good, quality beans and drain their liquid and rinse them well before cooking.

This recipe would lend itself nicely to the slow-cooker or roaster oven (as long as you have a big one). You could make the relish the night before and soak your beans overnight and the next morning you could drain and rinse the beans, throw everything into the slow-cooker and put it on low for 6-8 hours. There’s nothing better than going about your busy day and having dinner ready in the evening!