Title: Black bean chili #3
 Categories: Vegetable
      Yield: 8 Servings
 
      4 c  Dried black turtle beans
           Cloves garlic -- crushed
      2 ts Ground cumin
  2 1/4 ts Salt
           Black pepper to taste
      2 ts Dried basil
    1/2 ts Dried oregano
           Crushed red pepper or
           -cayenne; to taste
      1 tb Fresh lime juice
           Green bell peppers; medium
           -size; chopped
      2 tb Olive oil
    1/2 c  Tomato puree
           (4-oz) cans diced green
           -chiles
           Red onion salsa recipe

MMMMM--------------------------TOPPING-------------------------------
           Grated cheese and sour cream
 
  1) Soak the beans in plenty of water for several hours  or overnight.
  Drain off the soaking water, and cook in  fresh boiling water, partly
  covered, until tender (1 to 1 1/2 hours). Check the water level
  during cooking; add more as necessary. Transfer the cooked beans to a
  large kettle or saucepan. Include about 2 to 3 cups of their cooking
  water. 2) In a heavy skillet, saute  garlic, seasonings, lime juice,
  and bell peppers in olive oil over medium-low heat until the peppers
  are  tender (10 to 15 minutes). 3) Add the saute to the cooked beans,
  along with tomato puree and minced green chilies. Simmer, covered,
  over _very_ low heat, stirring every now and then, for about 45
  minutes. (Make the salsa during this time.) 4) Serve topped with Red
  Onion Salsa and, if desired, grated cheese and sour cream.
  
  NOTE: The recipe did not state how many cloves of garlic, bell
  peppers or cans of chiles to use!
  
  MDS@SIMBA.MONENG.MEI.COM
  
  (MARK SCHEFFLER)
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe