Black bean chili part 1 of 2

Yield: 8 Servings

Measure Ingredient
2 cups Black turtle beans
1 Bay leaf
4 teaspoons Cumin seeds
4 teaspoons Dried oregano leaves
4 teaspoons Paprika
½ teaspoon Cayenne pepper
1 Chile negro or ancho chile
(for chili powder), Chili powder -- or more
3 tablespoons Corn or peanut oil
3 mediums Yellow onions -- diced into in sq
4 Garlic cloves -- coarsely
½ teaspoon Salt
1½ pounds Ripe or canned tomatoes --
Peeled, seeded and c
Juice reserved
1 tablespoon Rice wine vinegar (or more)
4 tablespoons Cilantro -- chopped
Green chiles:
2 Poblano or Anaheim --
Roasted, peeled & di

2 ounces -Canned green chiles -- rinsed well and dice ½ cup Grated Muenster cheese -- (or more) ½ cup Creme fraiche or sour cream 5 Cilantro sprigs

SORT THROUGH THE BEANS and remove any small stones. Rinse them well, cover them generously with water, and let them soak overnight. Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients. Heat a small heavy skillet over medium heat. PLEASE SEE BLACK BEAN CHILI PART 2 for continuation of directions. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :


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