Black Bean Chili
- 2 cups dried black beans or 1 15-ounce can black beans
- 6-1/2 cups water (if using dried beans)
- 1 bunch cilantro, chopped (optional)
- 1 tablespoon cumin seed
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 large onion, chopped
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1-1/2 cups chopped tomatoes
- 1/2 teaspoon salt
- 1/4 cup chopped green onion
|
If you are using dried beans: Wash beans and place in a large pan or bowl with 4 to 6 cups water. Soak overnight. Pour off soaking water and place in a kettle with 6 cups fresh water. Add cilantro, as desired, then bring to a simmer, and cook until the beans are tender, about 2 hours.
If you are using canned beans: Empty beans and liquid into a saucepan and simmer with cilantro, if you wish to use it.
In a small, dry skillet, heat the herbs and toast until fragrant. (Be careful not to inhale the fumes; the cayenne can be very irritating.)
In a larger skillet, braise the onion in 1/2 cup water for 2 minutes. Stir in the bell pepper, garlic, and herbs and cook until the onion is soft. Add to the beans when they are tender, along with the tomatoes. Simmer 30 minutes or longer if time allows (the flavor improves with longer cooking.) Add salt to taste.
Serve in individual bowls, topped with chopped green onion.
|
