Black Bean Chili - Part 1
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Black Bean Chili - Part 1
  Chili    Vegetables    Beans  
Last updated 6/12/2012 1:08:54 AM. Recipe ID 35613. Report a problem with this recipe.
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      Title: Black bean chili - part 1
 Categories: Vegetables, Main dish
      Yield: 1 Servings
      2 c  Black turtle beans
      1    Bay leaf
      4 ts Cumin seeds
      4 ts Dried oregano leaves
      4 ts Paprika
    1/2 ts Cayenne pepper
      1    Chile negro or ancho chile;
           -(for chili powder);
      2 tb -chili powder; or more
      3 tb Corn or peanut oil
      3 md Yellow onions; diced into
           -1/4-in sq
      4    Garlic cloves; coarsely
    1/2 ts Salt
  1 1/2 lb Ripe or canned tomatoes;
           -peeled, seeded and c, juice
      1 tb Rice wine vinegar; (or more)
      4 tb Cilantro; chopped

MMMMM------------------------GREEN CHILES-----------------------------
      2    Poblano or anaheim; roasted;
           -peeled & di
      2 oz -canned green chiles; rinsed
           -well and dice
    1/2 c  Grated muenster cheese; (or
    1/2 c  Creme fraiche or sour cream
      5    Cilantro sprigs
  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 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 cayenne. Give everything a quick stir; then remove
  from the pan, the paprika and cayenne only need a few seconds to
  toast. Grind in a mortar or 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 briefly;
  then remove the stem, seeds and veins. Tear pod into small pieces and
  grind into a powder in a blender or a spice mill. Heat oil in a large
  skillet and saute the onions over med.heat until they soften. Add
  garlic, salt, ground herbs and chili powder and cook another 5
  minutes. Add 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". Continue
  cooking 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 beans amply
  covered. When beans are cooked, taste them and season to taste with
  the vinegar, additional salt if needed, and the chopped cilantro.
  Prepare garnishes. If you are using fresh green chiles, roast over a
  flame until evenly charred. Let steam 10 minutes in a bowl covered
  with a dish; then scrape off the skins, discard the seeds, and dice.
  Serve chili ladled over a large spoonful of grated cheese and garnish
  with creme fraiche or sour cream, 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. This is one of the best known recipes
  from the San Francisco restaurant Greens.

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Recipe ID 35613 (Apr 03, 2005)

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