Recipe by melissam9
This came from a chili cookbook. If you want it hotter, leave in some of the chile seeds. It calls for some dried herbs, but I prefer to use double the amount of fresh.
- 3⁄4 lb dried great northern beans
- 6 tablespoons olive oil
- 4 fresh green anaheim chilies, stemmed, coarsely chopped, with seeds
- 2 fresh red serrano chilies, stemmed, seeded & coarsely chopped
- 1 fresh jalapeno chile, stemmed, seeded & coarsely chopped
- 2 medium garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 4 cups chicken broth
- 1 -2 tomatillo, coarsely chopped
- 1 tablespoon dried oregano
- 1⁄2 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1⁄2 tablespoon salt
- 1 teaspoon white pepper
- 1⁄4 cup unsalted butter, melted
- 1 tablespoon medium hot pure chile powder
- 1 tablespoon sweet paprika
- 1 1⁄2 lbs medium shrimp, shelled and deveined
Directions See How It's Made
- In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.
- Drain and rinse under cold running water. Set beans aside.
- In saucepan, heat 4 Tbsp of olive oil over medium heat.
- Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
- Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
- Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.
- About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
- Rub butter mixture evenly over shrimp.
- When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).
- When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
- Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.