3 cup Dried black beans, soaked
8 cup Water
2 Jalapeno peppers, minced
1 1/2 tbsp Grated ginger
1 Bay leaf
1 cup Chopped cilantro
1 tsp Cumin seeds
2 tbsp Chili powder
1/2 tbsp Oregano
1/2 cup Sun-dried tomatoes
4 cup Peeled, chopped plum tomatos
1/3 cup Uncooked bulgur wheat
1/2 cup Boiling water
Salt & pepper, to taste
1/2 tbsp Mustard seeds
1/2 tsp Fennel seeds
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Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.
"Vegetarian Times" July, 1993.
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