Black Bean Chili
4 c Dried black beans, rinsed
2 tb Cumin seed
2 tb Dried oregano, Mexican
1/2 c Olive oil
2 Large onions, chopped
1 1/2 c Green bell peppers,finely di
3 tb Minced garlic
4 1/2 ts Hungarian paprika
1 ts Cayenne pepper
1 ts Salt
3 c Crushed tomatoes in puree
4 Fresh Jalapeno peppers,
Seeded and deveined, finely
1 Large Red bell pepper
6 oz Goat cheese, crumbled
Warm flour tortillas
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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini