4 C Dried black beans, sorted and rinsed
2 T Cumin seed
2 T dried oregano, preferably Mexican
1/2 C Olive oil
2 large onions, chopped
1 1/2 C finely diced green bell peppers
3 T minced garlic
4 1/2 tsp Hungarian paprika
1 tsp cayenne pepper
1 tsp salt
3 C crushed tomatoes in puree
4 fresh Jalapeno peppers, seeded and deveined, finely
chopped
1 large Red bell pepper
6 oz Goat cheese, crumbled
Sour cream
warm flour tortillas
Place beans in large pot and cover with cold
water. Bring to a boil. Remove from heat and let
stand 2 hours.
Drain beans and return to pot. Add enough cold
water to cover by two inches. Cover and bring
to a boil. Reduce heat and simmer until beans
are tender but not mushy, about 2 hours. Add water
as necessary.
Drain beans, reserving 3 cups liquid. Return
beans to pot along with 1 cup of the cooking liquid.
Meanwhile, preheat the oven to 325 degrees. Place
cumin and oregano in small baking pan. Roast until
fragrant, shaking occasionally, about 10 minutes.
Heat oil in heavy skillet. Add onions, green
pepper and garlic. Stir over medium high heat
for 3 minutes. Add cumin and oregano mixture,
paprika, cayenne, and salt. Cook until onions
are soft, about 10 minutes. Mix in tomatoes and
jalapenos. Bring to a boil. Gently stir into the
beans. If necessary, thin with reserved liquid.
Char and peel the red bell pepper. Dice into
1/4 pieces. Place 1 oz goat cheese in each bowl.
Top with chili. Garnish with sour cream and diced
red bell pepper. Pass warm tortillas separately.
|
Contact Us | About Us
| Ordering Information
| Order Tracking
| My Account | Sitemap
| Links | Frequent
Fire Program
