Recipe - Black Bean Chili With Red Onion Salsa

4 cup Dried black beans
6 cup Garlic, crushed
2 teaspoon Ground cumin
2 One fourth teaspoon Salt
Black pepper, to taste
2 teaspoon Dried basil
One half teaspoon Dried oregano
Crushed red pepper, to taste
1 tablespoon Lime juice
2 md Green bell peppers, chopped
2 tablespoon Olive oil
One half cup Tomato puree
8 ounce Green chiles, minced
Grated cheese and sour
cream, for garnish

RED ONION SALSA
2 cup Red onion,chopped
One half cup Fresh cilantro, minced
2 cup Tomatoes, minced
One half teaspoon Salt
1 cup Parsley minced

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 1One half hours). Check the water level during cooking; add more
as necessary. (Can be prepared up to 3 days in advance.) Transfer the
cooked beans to a large kettle or saucepan. Include 2 to 3 cups of their
cooking water.

In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers
in olive oil over mediumlow heat until the peppers are tender (10 to 15
minutes).

Add the saute to the cooked beans, along with the tomato puree and minced
green chiles. Simmer, covered, over very low heat, stirring occasionally,
for about 45 minutes.

Meanwhile, make the salsa. Combine all the ingredients and mix well. For a
finer consistency, give the mixture a brief whirl in the food processor or
blender.

Serve the chili topped with Red Onion Salsa and grated cheese and sour
cream.

Notes: The beans can be soaked and cooked several days before preparing
the chili. Both the chili and the salsa are great leftovers.

Serving Ideas: Serve with BananaCheese Empanadas from the Index.
Per serving: 572 Calories; 7g Fat (11% calories from fat); 33g Protein;
100g Carbohydrate; 0mg Cholesterol; 1044mg Sodium

Recipe By: Mollie Katzen/Still Life With Menu

Posted to EATL Digest 20 November 96

Date: Thu, 21 Nov 1996 09:25:59 0500

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM