Black bean chili #3

8 Servings

Ingredients

Quantity Ingredient
4 cups Dried black turtle beans
Cloves garlic -- crushed
2 teaspoons Ground cumin
2¼ teaspoon Salt
Black pepper to taste
2 teaspoons Dried basil
½ teaspoon Dried oregano
Crushed red pepper or cayenne; to taste
1 tablespoon Fresh lime juice
Green bell peppers; medium size; chopped
2 tablespoons Olive oil
½ cup Tomato puree
(4-oz) cans diced green chiles
Red onion salsa recipe
Grated cheese and sour cream

Directions

TOPPING

1) Soak the beans in plenty of water for several hours or overnight. Drain off the soaking water, and cook in fresh boiling water, partly covered, until tender (1 to 1½ hours). Check the water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan.

Include about 2 to 3 cups of their cooking water. 2) In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10 to 15 minutes). 3) Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer, covered, over _very_ low heat, stirring every now and then, for about 45 minutes. (Make the salsa during this time.) 4) Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream.

NOTE: The recipe did not state how many cloves of garlic, bell peppers or cans of chiles to use!

MDS@...

(MARK SCHEFFLER)

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