50 lines
1.8 KiB
Plaintext
50 lines
1.8 KiB
Plaintext
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BLACK BEAN CHILI
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4 C Dried black beans, sorted and rinsed
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2 T Cumin seed
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2 T dried oregano, preferably Mexican
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1/2 C Olive oil
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2 large onions, chopped
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1 1/2 C finely diced green bell peppers
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3 T minced garlic
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4 1/2 tsp Hungarian paprika
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1 tsp cayenne pepper
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1 tsp salt
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3 C crushed tomatoes in puree
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4 fresh Jalapeno peppers, seeded and deveined, finely chopped
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1 large Red bell pepper
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6 oz Goat cheese, crumbled
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Sour cream
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warm flour tortillas
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Place beans in large pot and cover with cold water. Bring to a boil.
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Remove from heat and let stand 2 hours.
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Drain beans and return to pot. Add enough cold water to cover by two
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inches. Cover and bring to a boil. Reduce heat and simmer until
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beans are tender but not mushy, about 2 hours. Add water as
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necessary.
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Drain beans, reserving 3 cups liquid. Return beans to pot along with
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1 cup of the cooking liquid.
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Meanwhile, preheat the oven to 325 degrees. Place cumin and oregano
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in small baking pan. Roast until fragrant, shaking occasionally,
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about 10 minutes.
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Heat oil in heavy skillet. Add onions, green pepper and garlic.
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Stir over medium high heat for 3 minutes. Add cumin and oregano
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mixture, paprika, cayenne, and salt. Cook until onions are soft,
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about 10 minutes. Mix in tomatoes and jalapenos. Bring to a boil.
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Gently stir into the beans. If necessary, thin with reserved liquid.
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Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz
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goat cheese in each bowl. Top with chili. Garnish with sour cream
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and diced red bell pepper. Pass warm tortillas separately.
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Serves 6 or more.
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KEYWORDS: meatless, vegetarian, spicy, hearty, make ahead
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