[CH] black bean Chili recipe
Tantrika (hummer13@earthlink.net)
Thu, 08 Oct 1998 12:52:32 -0700
Hi, All, this is a marvelous recipe I include my husbands note to my mom
Hi Mom-in-law;
Here's that killer black bean chili recipe. I used four cans of canned
black beans (4 15-1/2 oz. cans) instead. I puree'd two cans with chicken
broth and used the other beans whole (I drained 'em all before I used
them). The prepared black bean sauce might be a problem for you. I bought
some Thai black bean and garlic chili paste.
Enjoy,
Joy's hubby
* Exported from MasterCook *
Black Bean Chili
Recipe By : Copyright © 1995 by Heidi Rabel
Serving Size : 6 Preparation Time :0:15
Categories : Bean
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons prepared black bean sauce -- 1/2 ounce * see note
1 tablespoon corn oil
1 large yellow onion -- 1 1/2 cups
peeled and diced
4 large garlic cloves -- minced
or
3 teaspoons dehydrated minced garlic
1 tablespoon cumin seed -- crushed
2 large Anaheim chili peppers -- seeded and chopped
or
8 ounces canned mild green chilies -- chopped
1 1/2 pints chicken stock -- Homemade
1 cup chopped fresh cilantro -- 2 bunches
2 tbsp. unsweetened cocoa powder
2 tsp. ground cumin
3 tbsp. chili powder
30 ounces black beans
rinse, drain, and puree half the beans
29 ounces premium diced tomatoes in puree
1/2 tsp. crushed red pepper flakes
1 lime -- zest and juice
kosher salt -- to taste
sour cream, plain yogurt, or Cilantro Crem
Fraiche -- see recipe
1 cup Quick Tomato Salsa -- see recipe
If you are using fermented beans, prepare them ahead. Rinse them several
times, then soak them in water for 3 hours (or overnight). Rinse again.
Puree with 1 cup stock.
In a large saucepan on medium heat, cook onion in oil until translucent
(about 6 - 8 minutes). Add garlic, cumin seed, and chopped pepper, and cook
5 minutes more. Reduce heat to low. Add remaining stock, 1/2 cup cilantro,
cocoa powder, cumin, chili powder, beans, tomatoes, and black bean sauce or
pureed fermented bean mixture. Simmer about 5 minutes. Add lime zest.
Simmer for 15 minutes more, then add lime juice and correct seasoning. The
longer it simmers the thicker it will become. Add the remaining 1/2 cup
cilantro about 3 minutes before serving.
- - - - - - - - - - - - - - - - - -
NOTES : Soak black beans in water for 3 hours and then rinse. Fermented
black beans (packaged in small plastic bags), are available in Asian
markets. Their musky flavor cannot be duplicated, but they are salt-cured,
so soaking is essential. The Chinese black bean sauce found in most grocery
stores is made with these beans. However, it often contains lots of garlic,
so decrease the garlic by 1 tsp. To serve, ladle into warmed bowls and
garnish with Salsa and sour cream, yogurt, or cilantro Creme Fraiche.
Yield: 6 servings.
0 1325
Joy Williams
aka/Tantrika
homepage: http://www.brainboutique.com/joyw
workpage: http://www.dancinghummingbird.com
ICQ: #20617717
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