Cuban black bean chili
2 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Dry black beans |
| 1 | medium | Green pepper; chopped |
| 1 | medium | Onion; chopped |
| 1 | cup | Tomato; chopped |
| ¾ | teaspoon | Cumin |
| 1 | teaspoon | Cayenne, salt, black pepper |
| 2 | teaspoons | Serrano peppers; chopped |
| 2 | tablespoons | Cilantro (dried); chopped |
| 2 | tablespoons | Malt vinegar |
| 1 | tablespoon | Tabasco Sauce |
Directions
Cook beans until soft, about 2 hours. Drain off water. Coat bottom of large saucepan lightly with oil and saute onion and pepper until soft. Add tomatoes, spices and beans, then cover with water. Stir in cilantro, vinegar and hot sauce. Simmer for 1½ hours. Serve over rice with sour cream and chopped green onion.
Contributor: Chile Pepper Magazine. Typed by: Roy Olsen
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