Black bean chili 2

Yield: 6 servings

Measure Ingredient
4 cups Dried black beans, sorted and rinsed
2 tablespoons Cumin seed
2 tablespoons Dried oregano, preferably Mexican
½ cup Olive oil
2 larges Onions, chopped
1½ cup Finely diced green bell peppers
3 tablespoons Minced garlic
4½ teaspoon Hungarian paprika
1 teaspoon Cayenne pepper
1 teaspoon Salt
3 cups Crushed tomatoes in puree
4 Fresh Jalapeno peppers, seeded and deveined, finely chopped
1 large Red bell pepper
6 ounces Goat cheese, crumbled Sour cream 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 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 ¼ 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.

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