1 1/2 cups (375 mL) dried cannellini or white kidney beans
1/3 cup (75 mL) chopped sundried tomatoes (not type packed in oil)
2 large ancho chili peppers (dried poblano peppers), chopped
1 tbsp (15 mL) smoked paprika
2 tsp (10 mL) each ground cumin, garlic powder and onion powder
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
pinch cayenne pepper
YIELD 1 jar
In 2-cup (500-mL) Mason jar or tall, narrow re-sealable container, layer ingredients in the following order: half the beans, all the sundried tomatoes, remaining beans and all the dried chili peppers to create colourful layers. Set aside.
In small bowl, mix paprika, cumin, garlic powder, onion powder, salt, pepper and cayenne. Pour spices into small, re-sealable, plastic bag. Seal and fold bag; place into Mason jar. Seal with lid. Decorate jar with festive ribbon or string, tag and the recipe for Smoky White Bean Chili.