Date: 20 Jan 94 08:24:00 -0400
From: "Carol A. Ruiz (203) 727-7706" (CAR%A1%UTRC@mrgate.utc.com)
Black Bean Chili
3 c dried black beans
2 large onions (2c. chopped)
6 cloves garlic, minced
1 bay leaf
4 tsp cumin
1 Tbsp Sweet Hungarian Paprika
1/2 tsp cayenne pepper
2 Tbsp Chili powder (if you have the REAL stuff, use 2 tsp chili & the rest
paprika)
2 tsp Oregano
1 green pepper, chopped
2 16oz cans peeled tomatoes (juice too), tomatoes chopped into big pieces
1 tsp sugar
salt to taste
cider vinegar for sauteing
Soak beans overnight.
In large stockpot, saute 1/2 of the onions & 2 cloves of the garlic in
cider vinegar (and water, if the fumes are killing you). Once they are
soft, add beans and 8 cups water (or enough to cover the beans by 1 inch)
and the bay leaf. Bring to a boil, then cover and simmer 1 hour.
In 2nd large stockpot, saute rest of onions until soft (again in
cider/water), then add 2 cloves garlic and green pepper..saute until
peppers get slightly soft. Add spices (cumin, Hung. paprika, chili,
cayenne, oregano) and saute 3-5 additional minutes, adding water if
necessary to keep from sticking to the bottom. Add tomatoes & their
juices, sugar, and 1/2 tsp salt. Simmer for 30 min.
When beans have simmered for 1 hr, add them to the tomato mixture (when it
is done with 30 minutes of simmering by itself) and throw in remaining 2
cloves of minced garlic. Stir and simmer 1-2 additional hours, leaving the
cover off or on (I chose off) to get your desired thickness/consistency.
Add more salt if you need it during this cooking stage.
I mean this recipe is AMAZING...I'm going to make it again this weekend!
It's excellent over rice, plain with bread (cornbread!) or over potatoes.
kwvegan vegan