Blk Bean Chili W/spice Season
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Blk Bean Chili W/spice Season
  Chili    Beans  
Last updated 6/12/2012 1:09:15 AM. Recipe ID 36105. Report a problem with this recipe.
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      Title: Blk bean chili w/spice season
 Categories: Veggie, Main dish
      Yield: 8 Servings
 
      3 c  Black beans
      8 c  Water
      1 oz Pepper jalapeno, cnd
  1 1/2 tb Fresh ginger root
      1    Bay leaf
      1 c  Fresh cilantro
      1 ts Cumin seeds
      2 tb Chili powder
    1/2 tb Oregano
    1/2 c  Tomatoes, sun dried
     16 oz Tomato canned, peeled
    1/3 c  Bulgur, dry
      2 ts Extra Virgin olive oil
    1/2 ts Fennel seed
    1/2 ts Mustard seeds
 
  Soak the beans over night in water. Drain beans and place in a large
  pot. Add 8 cups of water and bring to a boil. Skim the foam that
  rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup
  cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2
  hours or until tender. Remove and discard the bay leaf. Place cumin
  seeds in a large sauce pan and toast over medium heat. When seeds
  darken, add chili powder, oregano, sundried tomatoes and tomatoes
  with their juices. Stir well and bring mixture to a boil. Reduce heat
  to low, cover and simmer for 30 minutes. In another bowl combine
  bulgar wheat with 1/2 cup boiling water, cover and let stand for 10
  minutes.
  
  When beans are cooked, remove 1 cup with some liquid and puree in
  blender. Combine the puree with the rest of the remaining beans. Stir
  in the tomato mixture and bulgar. Season with salt and pepper and
  simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a
  pot over medium heat. Cover and cook until seeds begin to pop. Drop
  in fennel seeds and cover, and cook until the popping stops and
  fennel darkens slightly, about 10 to 15 seconds. To serve: Pour
  spices into chili, add remaining 1/2 cup cilantro and stir to mix.
  Spray or drizzle with olive oil. Options:use kidney or blackeye
  beans. Top with scope of yogurt.
  




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Recipe ID 36105 (Apr 03, 2005)

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