Chili beans from Something from Nothing (page 162) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute guajillo chiles for New Mexico chiles and thyme for bay leaves.

  • Mbmuir on May 07, 2026

    Amazing - used Rancho Gordo Royal Coronas.

  • SheilaS on April 08, 2026

    I made this with Peruvian white limas from Trader Joe’s. Served with pickled red onions, crema and a jammy egg. Maybe it’s the type of cumin I used but i found the flavor too strong and the texture of the seeds unpleasant but I enjoyed the chili flavor and the vinegar.

  • DebCooks on March 18, 2026

    This was a delicious recipe! I made it with Rancho Gordo beans, Royal Corona, and like other reviewers mentioned, it took a good 2 1/2 hours or more to cook even with a presoak. Will make again!

  • cerfercat on December 07, 2025

    We made these with Rancho Gordo corona beans and it turned out great. The beans took closer to 3 hours, even after a pre-soak and a hard boil for the first 10 minutes. The onions and chiles cooked down to a delicious jammy sauce. Try this on a leisurely winter weekend afternoon and you won’t be disappointed.

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