Black bean chili #2

8 Servings

Ingredients

Quantity Ingredient
3 cups Dried black beans
2 larges Onions; chopped
6 Cloves garlic; minced
1 Bay leaf
4 teaspoons Cumin
1 tablespoon Sweet hungarian paprika
½ teaspoon Cayenne pepper
2 tablespoons Chili powder (see note)
2 teaspoons Oregano
1 Green pepper; chopped
2 cans (16-oz) peeled tomatoes; with juice; cut up
1 teaspoon Sugar
Salt to taste
Cider vinegar for sauteing
Note: if you have the real stuff; use 2 tsp chili & the rest paprika

Directions

Soak beans overnight.

In large stockpot, saute ½ 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 ½ 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.

Recipe By: Carol A. Ruiz (203) 727-7706<CAR%A1%UTRC@...> MDS@...

(MARK SCHEFFLER)

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