STREAMING NOW: The Delicious Miss Dahl

Blackened Shrimp and White Bean Chili

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Drain and rinse under cold running water. Set beans aside.
  3. In saucepan, heat 4 Tbsp of olive oil over medium heat.
  4. Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
  5. Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
  6. 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.
  7. About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
  8. Rub butter mixture evenly over shrimp.
  9. 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).
  10. When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
  11. Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: