Black Bean Chili
Ingredients| 4 cup dried black beans, rinsed 2 tbsp cumin seed 2 tbsp dried oregano, mexican 1/2 cup olive oil 2 each large onions, chopped 1 1/2 cup green bell peppers,finely di 3 tbsp minced garlic 4 1/2 tsp hungarian paprika 1 tsp cayenne pepper 1 tsp salt 3 cup crushed tomatoes in puree 4 each fresh jalapeno peppers, 1 seeded and deveined, finely 1 each large red bell pepper 6 oz goat cheese, crumbled 1 sour cream 1 warm flour tortillas |
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Place beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours.
Drain beans and return to pot. Add enough cold water to cover by
two inches. Cover and bring to a boil. Reduce heat and simmer until
beans are tender but not mushy, about 2 hours. Add water as necessary.
Drain beans, reserving 3 cups liquid. Return beans to pot along
with 1 cup of the cooking liquid.
Meanwhile, preheat the oven to 325 degrees. Place cumin and
oregano in small baking pan. Roast until fragrant, shaking
occasionally, about 10 minutes.
Heat oil in heavy skillet. Add onions, green pepper and garlic.
Stir over medium high heat for 3 minutes. Add cumin and oregano
mixture, paprika, cayenne, and salt. Cook until onions are soft,
about 10 minutes. Mix in tomatoes and jalapenos. Bring to a boil.
Gently stir into the beans. If necessary, thin with reserved liquid.
Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1
oz goat cheese in each bowl. Top with chili. Garnish with sour cream
and diced red bell pepper. Pass warm tortillas separately. Serves 6
or more.
Servings:
6
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