Black Bean Chili recipe

[Guest guest]

Hi Coleen,

 

My recipe is based on the one from Green's. It's a good cookbook, but

the kind where if you want chili powder, you buy a chili and dry it and

powder it and you always, always start with dried beans. So my version

of this recipe has a lot of simplifications to it. It also reduces the

heat quite a bit, though is still spicy - the original also added the

homemade chili powder and some chilpotle. I also added Epazote which is

a traditional herb used in Mexican cooking which reduces intestinal

distress from beans and I used smoked paprika instead of regular - yum!

(I buy these harder-to-find herbs from Penzeys.com.) And, finally, it

replaces two cups of onions with one shallot and leaves out bell

peppers, which I hate. Most folks will probably add that stuff back

in. :-)

 

Enjoy!

 

Sharon

 

 

Black Bean Chili

(adapted from a recipe from Green's Cookbook)

 

6 16-oz cans black beans

Reserve some of the liquid only if organic. Otherwise drain and rinse.

 

4 tsp cumin seeds

4 tsp dried oregano leaves

2 tsp dried epazote (optional - I buy this from Penzeys)

4 tsp paprika (I used smoked paprika - also from Penzeys)

1/2 tsp cayenne powder

 

1 Tblsp canola oil (or similar, for sauteing)

1 shallot, diced

4 cloves garlic, minced

1/2 tsp salt

1 28-oz can crushed tomatoes (or similar, like whole tomatoes)

 

~1 Tblsp rice wine vinegar

 

- Open the cans of beans. Drain the beans - if organic save some of the

juice, otherwise throw it away.

 

- Heat a small skillet over medium heat. Add the cumin seeds, after

they they begin to color, add the oregano leaves and optional epazote.

Stir frequently so the herbs don't burn. As soon as the fragrance is

strong and robust, remove the pan from the heat and add the paprika and

cayenne. Give everything a quick stir, then remove from the pan - the

paprika and the cayenne only need a few seconds to toast. Grind in a

mortar or a spice mill to make a coarse powder.

 

- Heat the oil in a large pressure cooker and saute the shallot over

medium heat until it softens. Add the garlic, salt, ground herbs, and

cook another 5 minutes. Add the crushed tomatoes and juice. Simmer

mixture on low for 15 minutes.

 

- Add the beans and enough reserved black bean liquid or water so that

the beans are completely covered. Bring to a boil and cover with the

pressure cooker lid. Cook, at high pressure, for 15 minutes. (Don't

add too much liquid or you'll end up with bean soup.)

 

- Let the pot sit for 10 minutes and release the rest of the steam. Add

a bit of rice wine vinegar to taste. Taste and adjust seasonings.

 

(Note, I love my pressure cooker, but you can also just cook this on the

stove in the regular way for an hour or so until the beans are soft.

Just make sure to keep the liquid level over the beans - you need more

water this way than with the pressure cooker.)

 

 

 

[Guest guest]

I agree re peppers, etc. A lot of Dr. McDougall's recipes have peppers in them.

 

Coleen

 

 

 

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[Guest guest]

And onions, spicy stuff etc.... Sigh that is my one difficulty with McDougall.

One of my issues is GERD and LPR. So spicy, onions, cooked tomatoes, peppers,

etc are out

 

Brandee

-

Coleen

Thursday, September 21, 2006 10:58 AM

Re: Black Bean Chili recipe

 

 

I agree re peppers, etc. A lot of Dr. McDougall's recipes have peppers in

them.

 

Coleen

 

 

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