Ingredients: |
Ingredients: 4 cups dried black beans (can substitute 6 cans black beans to skip the soaking beans part)
3 cups canned crushed whole tomatoes
2 large finely chopped yellow onions
1 1/2 cups finely chopped green bell peppers
1/2 cup olive oil
2 T cumin seed
1 T dried basil
1 T dried oregano
1 tsp cayenne pepper
1 1/2 T paprika
1/2 cup finely chopped jalapeño chiles (canned are fine)
1 tsp salt
1/2 lb jack or cheddar cheese, grated
1/2 cup sour cream
8 sprigs cilantro (or more, to your liking)
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Directions: |
Directions:Sort through the beans and remove the funky ones and the small pebbles. Rinse them well. Place in a large pot, and cover with water to several inches above top of beans. cover and bring to a boil. Reduce heat and cook for 1 3/4 hours or until tender. You will need to add more water if start to see the beans. When the beans are cooked, strain them. Reserve 1 cup cooking water and add it back to the beans. (Or skip this step altogether by opening and draining the cans of black beans - my favorite method!)
Place cumin, basil, and oregano in a small pan and bake in a 325 degree oven for 10 to 12 minutes until the fragrance is toasty.
Saute onions and green peppers in oil with cumin seed and herbs, cayenne peppers, paprika, and salt, for 10 minutes or until onions are soft. Add tomatoes and chiles. Add all to the beans and stir.
To serve, place 1 ounce grated cheese, then 1 1/4 cups hot chili in a heated bowl. Put a spoonful of sour cream on top of the chili. Sprinkle with 1 tablespoon green onions, and place a sprig of cilantro (or more!) in the sour cream.
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This recipe for Black Bean Chili is from