Black Bean Chili Part 1 Of 2
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Black Bean Chili Part 1 Of 2
  Chili    Vegetables    Rice    Tex-mex    Beans  
Last updated 6/12/2012 1:08:54 AM. Recipe ID 35617. Report a problem with this recipe.
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      Title: Black bean chili part 1 of 2
 Categories: Vegetables, Main dish, Rice, Tex-mex
      Yield: 8 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
           Chopped
    1/2 ts Salt
  1 1/2 lb Ripe or canned tomatoes --
           Peeled, seeded and c
           Juice reserved
      1 tb Rice wine vinegar (or more)
      4 tb Cilantro -- chopped
           GARNISHES-----
           Green chiles:
      2    Poblano or Anaheim --
           Roasted, peeled & di
 
  2      ounces        -Canned green chiles -- rinsed well and dice 1/2
  cup Grated Muenster cheese -- (or more) 1/2 cup 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.  PLEASE SEE BLACK BEAN
  CHILI PART 2 for continuation of directions. DEBORAH MADISON -
  PRODIGY GUEST CHEFS COOKBOOK
  
  




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Recipe ID 35617 (Apr 03, 2005)

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