Black Bean Chili With Red Onion Salsa
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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.
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      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
  cream.
  
  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
  
  Recipe 




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Recipe ID 35624 (Apr 03, 2005)

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