Black Bean Chili
* Exported from MasterCook II *
Black Bean Chili
Recipe By : Greens, San Francisco, CA
Serving Size : 8 Preparation Time :2:00
Categories : Soups Southwestern
Vegetarian Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Beans,Black Turtle,Dry
1 Bay Leaf
4 teaspoons Cumin Seed
4 teaspoons Oregano
4 teaspoons Paprika
1/2 teaspoon Pepper,Cayenne
1 Chili, Negro or Ancho (or chili powder)
3 tablespoons Oil, Peanut
3 Whole Onions,Yellow -- Diced into 1/4"
4 Whole Garlic,Clove,Raw -- Coarsely chopped
1/2 Teaspoon Salt
1 1/2 Pounds Tomatoes,Canned,With Liquid -- Chopped
1 Tablespoon Vinegar, Rice Wine
4 Tablespoons Cilantro,Fresh,Chopped -- Chopped
2 Whole Chilies, Poblano or Ancho -- Roasted, diced
1/2 Cup Cheese, Muenster -- Grated
1/2 Cup Creme Fraiche (or sour cream)
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. Add the cumin seeds, and when
they begin to color, add the oregano leaves, shaking the pan frequently so
the herbs don't scorch. As soon as the fragrance is strong and robust,
remove the pan from the heat and add the paprika and the cayenne. Give
everything a quick stir; then remove from the pan--the paprika and the
cayenne only need a few seconds to toast. Grind in a mortar or a spice
mill to make a coarse powder. Preheat the oven to 375F. To make the chili
powder, put the dried chile in the oven
for 3-to-5 minutes to dry it out. Cool it briefly; then remove the stem,
seeds and veins. Tear the pod into small pieces and grind it into a powder
in a blender or a spice mill. Heat the oil in a large skillet and saute
the onions over medium heat until they soften. Add the garlic, salt and
the ground herbs and chili powder and cook another 5 minutes. Add the
tomatoes and their juice. Simmer everything together for 15 minutes then
add this
mixture to the beans, and, if necessary, enough water so the beans are
covered by at least 1-inch. Continue cooking the beans slowly until they
are soft, an hour or longer, or pressure cook them for 30 minutes at 15
pounds pressure. Keep an eye on the water level and add more, if needed,
to keep the beans amply covered. When the beans are cooked, taste them and
season to taste with the vinegar, additional salt if needed, and the
chopped cilantro. Prepare the garnishes. If you are using fresh green
chiles, roast them over a flame until they are evenly charred. Let them
steam 10 minutes in a bowl covered with a dish; then scrape off the skins,
discard the seeds, and dice. Serve the chili ladled over a large spoonful
of grated cheese and garnish it with the creme fraiche or sour cream, the
green chilies and a sprig of fresh cilantro. Though served in a bowl and
eaten with a spoon, this chili is a great deal thicker than most
soups--thick enough in fact to be served on a plate right alongside
fritters or cornbread. It also, however, can be thinned considerably with
stock, water or tomato juice to make a thinner but still very flavorful
black bean soup. When thinned to make a soup, it can be served as part of
a meal rather than a meal in itself.
Source: rec.food.cooking
[an error occurred while processing this directive]