Texas Black Bean Chili
alex Bennett
ingredients
- 8 ounces dry black beans, soaked overnight
- 6 cups cold water 2 sprigs fresh thyme or 1/2 teaspoon dried thyme,
- crushed
- 1 bay leaf
- 3 cloves garlic, un-peeled
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon dried oregano, crushed
- 1/4 teaspoon dried oregano, crushed
- 1/4 teaspoon dried marjoram, crushed
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- pinch ground bay leaf
- 1 tablespoon olive oil
- 1 large onion, finely chopped 2 cups
- 1 large bell pepper, seeded, membranes removed, finely chopped
- 1/2 cup dry red wine
- 1/4 cup seeded and chopped texas green chilies
- 6 roma tomatoes, peeled and diced
- 1/2 teaspoon tabasco sauce, or to taste
- 1 teaspoon salt
- Optional, for garnish:
- chopped fresh cilantro
- chopped scallions
- grated reduced fat monterey jack cheese
- whipped low-fat cream cheese or sour cream
directions
- 1
Drain, rinse and pick over the beans. Place the beans and the cold water in a heavy pot. Add the thyme and bay leaf and bring to a boil. Reduce the heat to low and simmer covered, until the beans are tender about 1 1/2 hours.
- 2
While the beans are cooking, preheat the oven to 400 degrees. Place the garlic in a pie pan and roast in the oven until soft, about 10 minutes. Remove from the oven and peel the garlic and mash it with a
- 3
fork. Set the garlic aside.
- 4
In the same pie pan, combine the chili powder, paprika, cumin seeds
- 5
coriander oregano marjoram cinnamon cayenne and ground bay leaf.
- 6
Roast the mixture until aromatic and dark brown, about 5 minutes. Set aside.
- 7
When the beans are tender, remove from the heat and drain, reserving
- 8
1 cup of the cooking liquid. Heat the oil in a large pot over high heat. Add the onion and green pepper and cook, stirring frequently, until soft, about 5 minutes. Add the reserved cup of cooking liquid
- 9
and the wine and bring to a simmer. Add the roasted garlic and herbs, the chilies, and the tomatoes. Mix well and cook, covered, over low heat for 10 minutes. Add the Tabasco sauce. Simmer for a while
- 10
longer or serve right away.
Source: alex Bennett
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