East Bay Book Club Message Board › Black Bean Chili Recipe
Wendy indicated interest in the Black Bean Chili recipe and I thought I'd include it here in case others want it.
Black Bean Chili
(without the Red Onion Salsa, Banana Cheese Empanadas, Minted Cucumber Dressing, or Pina Colada Fool – part of the whole menu)
– from Mollie Katzen’s Still Life with Menu
4 c dried black turtle beans
5-6 cloves garlic, crushed
2 t ground cumin
2-1/4 t salt
black pepper, to taste
2 t dried basil
½ t dried oregano
crushed red pepper or cayenne, to taste
1 T fresh lime juice
2 medium-sized green bell peppers, chopped
2 T olive oil
½ c tomato puree (I used crushed tomatoes)
2 4oz. cans diced green chilies
Red Onion Salsa (separate recipe)
grated cheese and sour cream, for the topping (optional)
1)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 (1-1/2 hours). Check the water level during cooking: add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2-3 cups of their cooking water.
2) In a heavy skillet, sauté garlic, seasoning, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10-15 minutes).
3) Add the sauté 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.
4) Served topped with salsa, and if desired, grated cheese and sour cream.
To cut time down, you can "cheat" and use canned black beans - I would recommend organic...