Wednesday, August 8, 2012

Black Bean Chili (O)


2 ¼ c dried black beans
3 T olive oil
3 yellow onions, chopped
2 fresh Serrano peppers
5 large garlic cloves, minced
6 T chili powder
3 T ground cumin
1 tsp dried oregano
48 oz fresh tomatoes, crushed
Salt to taste
Goat Cheese

• Rinse the beans, place in a bowl and add water to cover generously. Let stand for about 3 hours. Drain the beans, pick over any damaged beans and set aside.
• In a large saucepan over low, warm the olive oil. Add onions and serranos and sauté, stirring occasionally, until the onions are translucent and tender.
• Add the garlic, chili powder, cumin and oregano. Stir for about 2 minutes more.
• Add the beans, tomatoes and water to cover by 3 inches.
• Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 ½ to 3 hours.
• Add water if the beans begin to dry out but are not yet cooked.

Season with salt; ladle warm chili into bowls and sprinkle with a little bit of goat cheese.

Adapted from the Williams-Sonoma Vegetarian Black Bean Chili recipe to accommodate type Os.


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