Black Bean Chili with Rice
INGREDIENTS:
4 c Dried black beans
6 c Garlic, crushed
2 ts Ground cumin
2 1/4 ts Salt
Black pepper, to taste
2 ts Dried basil
1/2 ts Dried oregano
Crushed red pepper, to taste
1 tb Lime juice
2 md Green bell peppers, chopped
2 tb Olive oil
1/2 c Tomato puree
8 oz Green chiles, diced
Grated cheese and sour
-cream, for garnish
4 c Dried black beans
6 c Garlic, crushed
2 ts Ground cumin
2 1/4 ts Salt
Black pepper, to taste
2 ts Dried basil
1/2 ts Dried oregano
Crushed red pepper, to taste
1 tb Lime juice
2 md Green bell peppers, chopped
2 tb Olive oil
1/2 c Tomato puree
8 oz Green chiles, diced
Grated cheese and sour
-cream, for garnish
----RED ONION SALSA----
2 c Red onion,chopped 1/2 c Fresh cilantro, minced 2 c Tomatoes, minced 1/2 ts Salt 1 c Parsley minced
Soak the beans in plenty of water for several hours or overnight. Drain off the soaking water and cook in fresh boiling water, partly covered, until tender (1 to 1-1/2 hours). Check the water level during cooking; add more as necessary. (Can be prepared up to 3 days in advance.) Transfer the cooked beans to a large kettle or saucepan. Include 2 to 3 cups of their cooking water.
In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10 to 15 minutes).
Add the saute to the cooked beans, along with the tomato puree and minced green chiles. Simmer, covered, over very low heat, stirring occasionally, for about 45 minutes.
Meanwhile, make the salsa. Combine all the ingredients and mix well. For a finer consistency, give the mixture a brief whirl in the food processor or blender.
Serve the chili topped with Red Onion Salsa and grated cheese and sour cream.
Notes: The beans can be soaked and cooked several days before preparing the chili. Both the chili and the salsa are great leftovers.
Serving Ideas: Serve with Banana-Cheese Empanadas from the Index. Per serving: 572 Calories; 7g Fat (11% calories from fat); 33g Protein; 100g Carbohydrate; 0mg Cholesterol; 1044mg Sodium
2 c Red onion,chopped 1/2 c Fresh cilantro, minced 2 c Tomatoes, minced 1/2 ts Salt 1 c Parsley minced
Soak the beans in plenty of water for several hours or overnight. Drain off the soaking water and cook in fresh boiling water, partly covered, until tender (1 to 1-1/2 hours). Check the water level during cooking; add more as necessary. (Can be prepared up to 3 days in advance.) Transfer the cooked beans to a large kettle or saucepan. Include 2 to 3 cups of their cooking water.
In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10 to 15 minutes).
Add the saute to the cooked beans, along with the tomato puree and minced green chiles. Simmer, covered, over very low heat, stirring occasionally, for about 45 minutes.
Meanwhile, make the salsa. Combine all the ingredients and mix well. For a finer consistency, give the mixture a brief whirl in the food processor or blender.
Serve the chili topped with Red Onion Salsa and grated cheese and sour cream.
Notes: The beans can be soaked and cooked several days before preparing the chili. Both the chili and the salsa are great leftovers.
Serving Ideas: Serve with Banana-Cheese Empanadas from the Index. Per serving: 572 Calories; 7g Fat (11% calories from fat); 33g Protein; 100g Carbohydrate; 0mg Cholesterol; 1044mg Sodium