Black Bean Chili With Red Onion Salsa
Chili Onion Salsa Beans
Last updated 6/12/2012 1:08:55 AM. Recipe ID 35624. Report a problem with this recipe.
Title: Black bean chili with red onion salsa
Categories: Autumn, Main dishes, Soups & ste, Southwester
Yield: 6 Servings
4 c Dried black beans
6 c 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, to taste
1 tb Lime juice
2 md Green bell peppers, chopped
2 tb Olive oil
1/2 c Tomato puree
8 oz Green chiles, diced
Grated cheese and sour
-cream, for garnish
MMMMM----------------------RED ONION SALSA---------------------------
2 c Red onion,chopped
1/2 c Fresh cilantro, minced
2 c Tomatoes, minced
1/2 ts Salt
1 c Parsley minced
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. (Can be prepared up to 3 days
in advance.) Transfer the cooked beans to a large kettle or saucepan.
Include 2 to 3 cups of their cooking water.
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).
Add the saute to the cooked beans, along with the tomato puree and
minced green chiles. Simmer, covered, over very low heat, stirring
occasionally, for about 45 minutes.
Meanwhile, make the salsa. Combine all the ingredients and mix well.
For a finer consistency, give the mixture a brief whirl in the food
processor or blender.
Serve the chili topped with Red Onion Salsa and grated cheese and sour
Notes: The beans can be soaked and cooked several days before
preparing the chili. Both the chili and the salsa are great leftovers.
Serving Ideas: Serve with Banana-Cheese Empanadas from the Index. Per
serving: 572 Calories; 7g Fat (11% calories from fat); 33g Protein;
100g Carbohydrate; 0mg Cholesterol; 1044mg Sodium
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