Black Bean Chili with Pineapple Salsa

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I am glad to finally be able to contribute to this wonderful group! I am

usually so far behind on my digests that even if I have a cookbook of the week,

by the time I see it the week is long past, lol! This time I am ahead of

myself! Today I will post the 11 recipes that I already have formatted, and

hopefully I will have time this week to get a few more done and posted. Enjoy!

 

Kristin

 

 

* Exported from MasterCook *

 

Black Bean Chili with Pineapple Salsa

 

Recipe By :Molly Katzen

Serving Size : 6 Preparation Time :0:35

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups dried black beans

2 tablespoons olive oil

6 medium garlic cloves -- minced

2 teaspoons ground cumin

2 1/4 teaspoons salt

black pepper -- to taste

2 teaspoons dried basil

1/2 teaspoon dried oregano

crushed red pepper -- to taste

1 tablespoon fresh lime juice

2 medium green bell peppers -- chopped

2 medium Anaheim or poblano chiles -- minced

1/2 cup tomato puree

lime wedges -- optional for garnish

 

Pineapple Salsa:

2 cups minced fresh (or canned-in-juice crushed)

pineapple

2 medium garlic cloves -- minced

2 tablespoons fresh mint -- or more to taste

1/4 teaspoon salt

1/4 teaspoon ground cumin

cayenne -- to taste

 

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 to 1 1/2 hours). Check the water level during cooking; add more as

necessary. Transfer the cooked beans to a large soup pot or saucepan. Include

about 2 to 3 cups of their cooking water.

 

While beans are cooking, prepare salsa by combining everything. Cover tightly

and refrigerate. (This keeps a long time.)

 

Heat the olive oil in a large, heavy skillet. Add garlic, seasonings, lime

juice, bell peppers and chiles and saute over medium-low heat until the peppers

and chiles are tender (10 to 15 minutes).

 

Add the saute to the cooked beans, along with tomato puree. Simmer, covered,

over very low heat, stirring every now and then for about 20 minutes.

 

Serve topped with Pineapple Salsa and lime wedges.

 

Description:

" This highly seasoned chili and tangy fresh salsa make a perfect

partnership. "

Cuisine:

" Southwestern "

Copyright:

" 1988 "

Start to Finish Time:

" 2:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 570 Calories; 7g Fat (10.3% calories from

fat); 30g Protein; 103g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 984mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1

Fruit; 1 Fat.

 

NOTES : If you don't have time to soak and cook dried black beans, use 3

15-ounce cans. Rinse and drain well before using.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2049 0 0 0 2999 0 0 0 0 0