2 cup Black turtle beans
1 Bay leaf
4 tsp Cumin seeds
4 tsp Dried oregano leaves
4 tsp Paprika
1/2 tsp Cayenne pepper
1 Chile negro or ancho chile
(for chili powder),
2 tbsp -Chili powder -- or more
3 tbsp Corn or peanut oil
3 medium Yellow onions -- diced into
1/4 -in sq
4 Garlic cloves -- coarsely
Chopped
1/2 tsp Salt
1 1/2 lb Ripe or canned tomatoes --
Peeled, seeded and c
Juice reserved
1 tbsp Rice wine vinegar (or more)
4 tbsp Cilantro -- chopped
GARNISHES-----
Green chiles:
2 Poblano or Anaheim --
Roasted, peeled & di
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2 ounces -Canned green chiles -- rinsed well and dice 1/2 cup Grated Muenster cheese -- (or more) 1/2 cup Creme fraiche or sour cream 5 Cilantro sprigs
SORT THROUGH THE BEANS and remove any small stones. Rinse them well, cover them generously with water, and let them soak overnight. Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients. Heat a small heavy skillet over medium heat. PLEASE SEE BLACK BEAN CHILI PART 2 for continuation of directions. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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