Yield: 6 servings
|1 pounds||Dried black beans|
|2 cups||Chopped onion|
|1 cup||Yellow bell pepper; 1/2\" pieces|
|1 cup||Red bell pepper; 1/2\" pieces|
|1 cup||Green bell pepper; 1/2\" pieces|
|1 tablespoon||Chili powder|
|2 teaspoons||Cumin seeds|
|2 teaspoons||Dried oregano|
|½ teaspoon||Ground cinnamon|
|1 \N||15 oz can Italian-style tomatoes; undrained & chopped|
|1½ ounce||Semisweet chocolate; coarsely chopped|
|4 \N||Cloves garlic; minced|
|2 \N||Jalapeno peppers; seeded & minced|
|2 \N||Bay leaves|
|1 cup||Minced fresh cilantro|
|1 teaspoon||Hot sauce; (to 2 tsp)|
Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil and cook 2 minutes. Remove from heat; cover, and let stand 1 hour. Drain beans. Place beans and next 14 ingredients (beans through bay leaves) in a crockpot. Cover with lid and cook on low heat for 8 hours. Stir in cilantro and hot sauce.
NOTES : You can eliminate the quick-cook method for the black beans if you soak them overnight.
Recipe by: Cooking Light, November 1998 Converted by MM_Buster v2.0l.