Recipe - Black Bean Chili With Oranges

2 lg Onions, chopped
2 Cloves garlic, pressed or
minced
1 tablespoon Salad oil
2 qt Regularstrength chicken
broth
1 pound Dried black beans, sorted
for debris and rinsed
1 tablespoon Coriander seed
1 teaspoon Whole allspice
1 teaspoon Dried oregano leaves
Three fourths teaspoon Crushed dried hot red
chilies
6 Cardamom pods, hulls remove
(One fourth tsp seed).
2 One half pound Oranges for zest, juice,
slices

Combine in onions, garlic, and oil in a lidded 6 quart sauce pan, over high
heat. Stir often until onions are tinged with brown, about 8 minutes. Add
remaining ingredients, but not zest, juice, or slices, to onions, etc., and
bring to a boil over high heat. Reduce heat to simmer. Cover and simmer
until beans are tender to bite, about 1 One half to 2 hours.

While beans simmer, remove 2 teaspoons zest, squeeze One half cup juice, remove
peel and white membrane from rest of fruit and slice thinly crosswise,
removing seeds. After the beans become tender, raise heat to high, uncover,
and boil until most of the liquid evaporates, about 10 ~ 15 minutes.
(Reduce the heat and stir occasionally as mixture thickens.) Remove beans
from heat and stir in 1 tsp zest and the One half C juice. Ladle beans into
serving bowls. Place the cut or sliced up fruit equally on top of the beans in each
bowl. Add to taste: sour cream, fresh cilantro sprigs, salt. Garnish with
the remaining 1 tsp zest.