The days are shorter and Winter is here bringing with it cold temperatures that chill the bones at times.  Family gathering around the table at the end of a long day is a much sought after commodity these days so why not include one of Annabel Langbein’s famous dishes for breakfast or dinner tonight?  From Celebrity Chef, Annabel Langbein, comes her Smoky Chili Beans and Cowboy Hash  that will tantalize the taste buds with elevated flavors and just the right combination of ingredients and elegance to impress even the pickiest of home chefs. Langbein’s Cowboy Hash

Some mornings you need a substantial breakfast to set you right for the day – and all the better if it includes a little spice to wake up the tastebuds.

Prep time   10 mins
Cook time   15 mins
Serves       4-6
1¾ lb potatoes, scrubbed and cut into ¾-inch chunks
4 tbsp olive oil
1 large red onion, halved and cut into ½-inch wedges
6½ oz chorizo sausage, peeled, halved and cut into chunks
2 tsp thyme leaves salt and ground black pepper
2 tbsp parsley or cilantro leaves
1 tsp finely chopped red chili (optional)


Bring potatoes to a boil in a pot of salted water, boil 5 minutes, then drain thoroughly.

While they cook, heat 2 tbsp of the oil in a large frypan and cook onion over medium heat until softened (about 5 minutes). Add chorizo and cook a further 5 minutes, stirring now and then to prevent sticking. Lift out of pan and put to one side.

Add remaining 2 tbsp oil, thyme and well-drained potatoes and cook over a medium-high heat, turning now and then, until slightly crispy (about another 10 minutes). Add the onion and chorizo mixture back to the pan and cook another minute or two. Season to taste with salt and pepper and sprinkle with parsley or cilantro leaves and chili, if using. Langbein’s Smoky Chili Beans

I’ll often soak and boil a big batch of beans and freeze them, ready to throw into dishes like this. If you don’t have time to soak and cook the beans, use three 14 oz cans of kidney beans instead.

Prep time   15 mins + soaking
Cook time   about 2 hours
Serves       10 as a side
2 cups dried kidney beans (4½-5 cups cooked beans)
4 dried smoked chilies (ancho)
2 cups boiling water
3 tsp cumin seeds
1 tsp coriander seeds
¼ cup olive oil
2 onions, coarsely chopped
4 cloves garlic, chopped
1 tbsp oregano leaves
1 red chili, finely chopped
2¾ lb tomatoes, chopped, or 3 x 14 oz cans chopped tomatoes or tomato pulp
1 tsp sugar
1 tsp salt
ground black pepper
¼ cup chopped cilantro leaves, to garnish


Place beans in a large pot, cover with cold water and leave to soak overnight. Drain and cover with fresh water (do not add salt). Bring to a boil and cook uncovered until tender (about 1-1½ hours, depending on age and dryness of beans). Drain.

Remove stems from dried smoked chilies and discard. Cover chilies with boiling water and soak 30 minutes until tender.

Meanwhile, toast cumin and coriander seeds in a dry pan over medium-high heat, shaking occasionally, until fragrant and starting to pop (about 1 minute). Crush in a mortar and pestle.

Heat oil in a large pan and cook onions and garlic over a low heat until softened but not browned (about 10 minutes). Add crushed seeds, oregano, fresh chili, tomatoes, sugar, salt and pepper and bring to a boil.

Lift the smoked chilies out of their soaking liquid, reserving the liquid. Chop chilies finely and add to the tomato sauce with the soaking liquid and the cooked beans. Bring to a boil and simmer uncovered, stirring occasionally to prevent catching, until thick (about 45 minutes). Alternatively, bake for about 1½ hours in an oven preheated to 350°F.  

To serve, adjust seasonings to taste then spoon into a deep serving dish and top with cilantro. 



Annabel LangbeinThese recipes are from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available

To preview the series go to and for a PBS screening schedule go to
For more great Annabel Langbein recipes see



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