Mill City Cooks: Bean Paté and Southern Style Squash Chile

In the sweltering heat, Fall seemed like a long ways off as Chef Jenny Breen cooked up a pot of Southern Style Squash Chile for the September 5 Mill City Cooks demo. 

Black and white Orca beans turn tan and brown during the cooking process.  Jenny used the beans in the chile, as well as for the Bean Paté spread on whole grain bread that she served with the chile samples. She got the beans from Yee Xiong at the Bean Store booth.

Yes, that's maple syrup going into the pot.

On top of the squash, leeks, tomatoes and corn, Jenny added collard greens and finally the pre-cooked beans.

For the Paté, Jenny used garlic, pre-cooked beans, olive oil, lemon juice and seasonings.

When Jenny needs fresh lemon juice for a demo, she gets it from The Bolt Coffee and Juice Bar. 

Recipes from both the Mill City Cooks and Meet Your Vegetables demos are available online.

Jenny is the author of Cooking up the Good Life.

Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos!