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Black Bean Chili This recipe comes from Cafe Beaujolais in Mendocino, which credits Greens in San Franciso.
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Ingredients:
4 cups black
beans
3 cups canned crushed tomatoes
2 large finely chopped yellow onions
1 1/2 cups finely chopped bell peppers
1/2 cup olive oil
2 tablespoon cumin seed
2 tablespoon oregano
1 teaspoon cayenne pepper
1 1/2 tablespoon paprika
1/2 cup chopped jalapeno chilies (canned is ok)
2 cloves minced garlic (optional)
1 teaspoon salt
1/2 pound grated jack cheese
Garnish: (suggestions)
1/2 cup green onions, finely chopped
2/3 cup sour cream
cilantro sprigs or chopped
Directions:
Sort
thru the beans and remove any misshappen ones, and the small
pepples. Rinse them well. Place in large pot and cover with
water to several inches of water ABOVE the beans.
Cover and bring to a boil. Reduce heat and cook for 1 3/4 hours or until tender. You should occasionally check the water level. Add more if the beans are no longer covered.
When the beans are cooked, strain them. Reserve 1 cup of the cooking water and add it back to the beans.
Place cumin seed and oregano in a small pan and bake in a 325°F oven for 10 to 12 minutes until the fragrance is toasty.
Saute onions, bell peppers and garlic in oil with cumin seeds and toasted herbs, cayenne pepper, paprika and salt for 10 minutes or until onions are soft.
Add tomatoes and chilies. Add all to the beans and stir.
To serve, place 1 ounce grated cheese, then 1 1/4 cups hot chili in a heated bowl. Garnish as desired.