Black Bean Burritos
INGREDIENTS:
3 c Dried black beans, soaked 1/2 c Sun-dried tomatoes
8 c Water 4 c Peeled, chopped plum tomatos
2 ea Jalapeno peppers, minced 1/3 c Uncooked bulgur wheat
1 1/2 tb Grated ginger 1/2 c Boiling water
1 ea Bay leaf Salt & pepper
1 c Chopped cilantro ---------SEASONING----------
1 ts Cumin seeds 1/2 tb Mustard seeds
2 tb Chili powder 1/2 ts Fennel seeds
1/2 tb Oregano
3 c Dried black beans, soaked 1/2 c Sun-dried tomatoes
8 c Water 4 c Peeled, chopped plum tomatos
2 ea Jalapeno peppers, minced 1/3 c Uncooked bulgur wheat
1 1/2 tb Grated ginger 1/2 c Boiling water
1 ea Bay leaf Salt & pepper
1 c Chopped cilantro ---------SEASONING----------
1 ts Cumin seeds 1/2 tb Mustard seeds
2 tb Chili powder 1/2 ts Fennel seeds
1/2 tb Oregano
Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.
"Vegetarian Times" July, 1993.
Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.
"Vegetarian Times" July, 1993.