Oil-free Sautée & Developing Flavor
The Chile Bean Chili recipe video and instructional photos shows how to sautée without oil and develop flavor. This oil-free sautée technique can be applied to many other sauce dishes and soups that start with the aromatic vegetables onion and garlic or mirepoix.
Start the Oil-free Sautée with the Onions
Heating the pan to medium-high heat is key and if a little sticking occurs, this is a good thing. The pan should be well heated before sauteeing the onions. You can test the pan by placing a few pieces of onion in the pan. If the onion pieces start to color quickly and jump the pan is ready for the diced onions. Once the onions are added to the pan, spread the onions to make a single layer and let them pick up color before stirring. This stage brings out the natural sugars and builds the flavor. Continue to stir the onions as needed, as they pick up color.
Next comes the Grated Garlic
About 3–5 minutes later, the grated garlic can be added to the center of the pan. The garlic isn’t sautéed. Instead the grated garlic is pushed down on the pan surface with the edges of a wooden spatula to form a layer which will start to caramelize and stick to the pan bottom. This is good. The liquid that comes after the dried spices if using will lift the garlic and release that mellow golden flavor into the sauce. This step is called deglazing.
Toasting the Spices
For some dishes toasting the spices really adds an extra layer of flavor, expecially true for chilies and curries. To toast the spices, clear an area of the pan and sprinkle in the dried spices. Allow spices to just start to smoke, then stir into the onion and garlic mixture. Add a lttile broth, do release te spices and onion mix to release from the pan surface (deglaze again). Continue with the rest of the ingredients to make the sauce. Cooking without oil is no more difficult than using oil to develop deeper flavors. We just need to get comfortable with the sticking part and deglazing to release, which is really what develops deeper flavor, not the oil.
Heavy stainless steel clad pans, like All-Clad, and enameled cast iron pans (like Le Creuset) both work well with this technique. Stainless steel cookware cooks faster than enameled cast iron.
Tools Used in this Recipe
- cutting board
- kitchen scissors
- hand blender and blender cup (stick blender)
- chef knife
- 1 cup size jar with lid
- heavy bottom braiser pan or dutch oven (tri-clad and enameled cast iron cookware work great for this type of dish)
- flat cooking spatula
- flexible spatula or spoon
Tools Used in this Recipe
- Cutting Board
- kitchen scissors
- 1 cup jar with lid
- hand blender and blender cup (immersion blender)
- heavy bottom braiser pan or Dutch oven, tri-clad and enameled cast iron cookware work great for this type of dish
- flat wood spatula
- flexible spatula
- soup ladle to serve
- 2 ancho chiles
- 2 red bell peppers
- 2 red jalapeno
- 1 onion diced
- 2 tbls garlic grated (4–6 cloves)
- 1 tbls ground cumin
- 1 tbls ground coriander
- 1 tbls paprika
- 2 tbls tomato paste
- 3 cups vegetable stock or store bought preferably with no added salt, or water
- 1 tbls miso optional
- 4 cups cooked black beans 5 cans black beans drained and rinsed until water runs clear, or homemade from dried beans
- 2 cups cooked kidney beans 1 can kidney beans drained and rinsed until water runs clear, or homemade from dried beans
- Rinse the ancho peppers, then remove the stem and seeds from the anchos. Cut off the stem part, then cut vertically, then cut the membrane, the seeds will usually all fall off with the membrane.
- Cut the ancho peppers into smaller pieces, place in a jar and add hot water to cover. Set aside and continue with the next step.The anchos will soften enough to blend in about 10–20 minutes.
- Remove the stem and seeds from the ripe red bell peppers and jalapenos, then cut them up into pieces about 1in x 1in so the blender can easily break them up.
- Place the red bell and jalapeno peppers in the blender cup or blender. If using a blender cup, wrap a paper towel around the top so the liquid doesn’t spatter out. Continue blending until you get a pretty smooth consistency. Set aside.
- Heat the pan to medium-high. Test the pan heat by putting a few onion pieces. The pan is ready if you hear a sizzle, the color changes quickly and the onions will jump about the pan.
- Put the onions in the pan and let cook a few minutes until they start to show color and even stick a little to the bottom of the pan, then stir a little to let more of the onions stick and pick up color. Sticking is a good thing at this point, just watch, stir and adjust heat if need to make sure the onions don't burn. (3–5 minutes)
- Make a space in the center of the pan and add the grated garlic. Using the edge of the spatula push the garlic down to make a layer. As with the onions, cook until it picks up a little color and starts to stick to the bottom of the pan so that it caramelizes a little and becomes fragrant (about 1–2 minutes).
- Clear an area in the pan and sprinkle in the coriander and cumin. Let the spices cook until they just start to smoke and become fragrant. This step brings out a toasty, smoky flavor especially in the cumin. Sprinkle the paprika next on the onions.
- Add in the tomato paste and stir around the pan jut until it starts to change color. (1– 2 minutes)
- Pour in the fresh red bell and jalapeno pepper mixture into the pan and stir. The onion and garlic that stuck to the pan earlier should lift easily, if not rub a little more with the spatula.
- Put the ancho peppers and liquid in the blender or blender cup and blend until smooth. No need to clean the blender cup before adding the ancho peppers.
- Add a tablespoon or so of the ancho paste to the pan and stir. Taste the mixture and continue to add more ancho and spices to your taste. Add the miso or salt if using. If using miso, mix with about a 1/4 cup of vegetable stock in a small bowl first to make a slurry then mix in with the rest of the sauce. Just adding in, miso sometimes just stays in a single clump.
- Slowly pour in the vegetable stock, stir well, put the lid on and simmer for at least 20–30 minutes, stirring occasionally.
- Add in the drained cooked beans, stir to coat. simmer with the lid on for another 10–30 minutes to heat through, stirring occasionally.
- Garnish with your favorite chili toppings. Limes, onions, chopped tomatoes, cilantro, salsa, vegan feta bites, red onions