Black Bean Chili 1

Black Bean Chili 1 Recipe:

Black Bean Chili

4 C      Dried black beans, sorted and rinsed
2 T      Cumin seed
2 T      dried oregano, preferably Mexican
1/2 C    Olive oil
2         large onions, chopped
1 1/2 C   finely diced green bell peppers
3 T      minced garlic
4 1/2 tsp Hungarian paprika
1 tsp    cayenne pepper
1 tsp    salt
3 C      crushed tomatoes in puree
4         fresh Jalapeno peppers, seeded and deveined,
          finely chopped
1         large Red bell pepper
6 oz    Goat cheese, crumbled
          Sour cream
          warm flour tortillas

Place beans in large pot and cover with cold water.
Bring to a boil. Remove from heat and let stand 2
hours.

Drain beans and return to pot. Add enough cold water
to cover by two inches. Cover and bring to a boil.
Reduce heat and simmer until beans are tender but not
mushy, about 2 hours. Add water as necessary.

Drain beans, reserving 3 cups liquid. Return beans to
pot along with 1 cup of the cooking liquid.

Meanwhile, preheat the oven to 325 degrees. Place
cumin and oregano in small baking pan. Roast until
fragrant, shaking occasionally, about 10 minutes.

Heat oil in heavy skillet. Add onions, green pepper
and garlic. Stir over medium high heat for 3
minutes. Add cumin and oregano mixture, paprika,
cayenne, and salt. Cook until onions are soft, about
10 minutes. Mix in tomatoes and jalapenos. Bring to a
boil. Gently stir into the beans. If necessary, thin
with reserved liquid.

Char and peel the red bell pepper. Dice into 1/4 inch
pieces. Place 1 oz goat cheese in each bowl. Top
with chili. Garnish with sour cream and diced red
bell pepper. Pass warm tortillas separately.

Serves 6 or more