Black Bean Chili Recipe

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Servings: 1

Ingredients

Cost per recipe $15.19 view details

4 c. dry black beans
2 lrg red bell peppers
3 Tbsp. cumin seed
2Â 1/2 Tbsp. dry oregano (leaf, not grnd)
1/2 c. extra virgin olive oil
2 lrg onions, finely minced
1Â 1/2 c. diced green bell pepper
3 Tbsp. chopped garlic
4Â 1/2 tsp paprika
1 tsp cayenne pepper
1 tsp salt
5 c. crushed tomatoes
4 x to 6 (or possibly more!) fresh jalapenos, seeded and deveined, finely minced
Â Â WEAR GLOVES when working with peppers.

Sort and rinse the beans, place them in a pot with 'sufficient' water and soak them overnight. Drain off water and rinse, add in sufficient new water to cover by two inches and bring to a boil. Simmer, covered, till beans are tender (about 1 hour), adding more water if necessary. Drain beans, saving 3 c. of the liquid.
Return beans to pot with 1 1/2 c. of the liquid.
Roast the red bell pepper under the broiler till the skin is charred, then throw it into a paper bag and close the bag. Set it aside to cold.
Heat oven to 325 degrees, put cumin seed and oregano in a small baking pan or possibly casserole and roast till fragrant, shaking pan occasionally (about 10 min).
Heat oil in skillet. Saute/fry onions, green pepper and garlic for 3 min, then add in cumin, oregano, paprika, cayenne and salt. Cook about 10 min more, then add in tomatoes and jalapenos and bring to a boil for a couple of min.
Stir all this in with the beans.
Get the red bell pepper out of the bag, peel the skin off, remove seeds etc.
(After peeling, if any parts look like they got badly burned, cut them away.)
Chop and add in to beans.
Simmer everything for a while, thinning with the rest of the saved bean liquid as desired.