Recipe - All-Bean Chili

2 cup Black or red kidney or other
beans; sorted and
Soaked
2 teaspoon Epazote; optional
4 teaspoon Cumin seeds
2 teaspoon Dried oregano
Preferably Mexican
3 Onions; finely minced
3 tablespoon Vegetable oil
4 Garlic cloves; coarsely
chopped
Salt
4 teaspoon Sweet paprika
2 tablespoon Ground red chile; up to 3
2 cup Peeled and seeded and
chopped tomato; juice
reserved
1 teaspoon Pureed chipotle chile; up to
2
One fourth cup Chopped cilantro
A dash of red wine or sherry
vinegar

GARNISH
Sour cream
1 Poblano or long green chile
Roasted and peeled and
cut or sliced up
Cilantro sprigs

SERVES 6

WHILE there's something especially alluring about black beans, other
beans can be used with great success here, such as Jacobs cattle,
pinto, or red kidney. Bean chili will keep for 4 to 5 days. To
rewarm, thin it with a little water, heat it gently, and be sure to
taste before serving. A splash of vinegar will wake it up if it seems
dull.

Drain the beans. Put them in a soup pot, add the epazote and fresh
water to cover by 4 inches, and boil for 5 to 10 minutes. Remove any
surface scum. Lower the heat and simmer, partially covered. While
they're cooking, toast the cumin seeds in a dry skillet over medium
heat. When they turn fragrant, add the oregano, shaking the pan so
that the herbs don't burn, for about 5 seconds. Turn them onto a
plate to cool, then grind to a powder.

Saute the onions in the oil in a skillet over medium heat for 7 to 8
minutes. Add the garlic, 1 One half teaspoons salt, the cumin mixture,
paprika, and ground chile. Lower the heat and cook until the onions
are soft, another 5 minutes. Add the tomatoes and juice, 1 teaspoon
chipotle puree, and the cilantro. Simmer for 15 minutes, then add
this mixture to the beans.

Continue cooking until the beans are completely soft, about 30 minutes
altogether, making sure the water level stays at least an inch or two
above them. Taste and season with more chipotle and salt, if needed,
and add a dash of vinegar to the flavors. Ladle the beans into bowls
and garnish with a spoonful of sour cream, the chile strips, and a
sprig of cilantro.

.

Per serving: 86 Calories (kcal); 7g Total Fat; (70% calories from
fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Recipe by: Madison's Vegetarian Cooking for Everyone, page 323

Converted by MM_Buster v2.0n.