Black Bean Chili 2
Mega Mex black bean chili.
4 cups Dried black turtle beans
2 Cloves garlic, crushed
2 teaspoon Ground cumin
2 1/4 teaspoon Salt
Black pepper to taste
2 teaspoon Dried basil
1/2 teaspoon Dried oregano
Crushed red pepper, cayenne to taste
1 tablespoon Fresh lime juice
1 Green bell pepper
2 tablespoon Olive oil
1/2 cup Tomato puree
1 4-oz can diced green chiles
Red Onion Salsa
Grated cheese and sour cream for the topping
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.
Transfer the cooked beans to a large saucepan. Include about 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 tomato puree and minced green chilies. Simmer, covered, over _very_ low heat, stirring every now and then, for about 45 minutes.
Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream.
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