Black Bean Chili With Toasted Spice Seasoning
Ingredients| 3 cup dried black beans, soaked 8 cup water 2 each jalapeno peppers, minced 1 1/2 tbsp grated ginger 1 each bay leaf 1 cup chopped cilantro 1 tsp cumin seeds 2 tbsp chili powder 1/2 tbsp oregano 1/2 cup sun-dried tomatoes 4 cup peeled, chopped plum tomato 1/3 cup uncooked bulgur wheat 1/2 cup boiling water SALT & PEPPER SEASONING 1/2 tbsp mustard seeds 1/2 tsp fennel seeds |
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Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1
1/2 to 2 hours. Remove from heat & discard bay leaf. Place cumin
seeds in a pot & toast. When seeds darken, add chili powder,
oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat &
simmer for 30 minutes. In another bowl, combine bulgur with boiling
water, cover & let sit for 10 minutes. When beans are cooked, remove
1 c & puree it with some cooking liquid. Combine puree with remaining
beans. Stir in tomato mixture & bulgur. Season & simer for 10
minutes. Place mustard seeds in a pot over medium heat, cover & cook
till seeds start to pop. Add fennel seeds & cover. Cook till popping
stops & fennel darkens. Pour over chili. Add remaining cilantro &
drizzle with olive oil.
Servings:
8
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