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4th Street Social Club Black Bean Chili chili, beans, american 1/2 cup olive oil, or other low cholesterol; oil 4 cup black beans 2 tablespoon cumin seed 2 tablespoon oregano 2 large yellow onions, finely 1 chopped -- or to taste 1 1/2 cup green bell peppers -- finely 1 chopped 2 cloves garlic -- minced 1 teaspoon salt 3 cup tomatoes, whole canned -- 1 crushed 8 sprig cilantro -- fresh 3/4 cup jalapeno chiles, finely 1 chopped -- or to taste Sort and clean beans. Rinse well. Place beans in large pot and cover with several inches of water. Cover and bring to boil. Reduce heat and cook for 1 3/4 hours or until beans are tender. Add more water as needed to keep beans covered. Reserve 1 cup cooking water, then strain beans. Set aside. Place cumin seed and oregano in a small pan and bake in a 325 F oven for 10 to 12 mins until fragrance is toasty. Saute onions, green peppers, and garlic in oil along with the cumin, oregano, and salt for 10 mins or until onions are soft. Add tomatoes, cilantro, and chiles to the beans along with sauteed onion mixture. Simmer for 15 mins to blend flavors. Serve portions of 1 1/4 cups hot chili in a preheated bowl. Garnish with grated cheese and/or diced onions and fresh chopped cilantro to taste. This recipe - Freezes well. Makes 8 generous servings. Recipe By: The Route 66 Cookbook - ISBN 0-933031-80-7 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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