*  Exported from  MasterCook  *

                       BLACK BEAN CHILI (PRODIGY)

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetarian                       Main Dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       c            Black turtle beans
  1                    Bay leaf
  4       ts           Cumin seeds
  4       ts           Dried oregano leaves
  4       ts           Paprika
    1/2   ts           Cayenne pepper
  1                    Chile negro or ancho chile,
                       -(for chili powder), OR
  2       tb           -Chili powder, or more
  3       tb           Corn or peanut oil
  3       md           Yellow onions
                       - diced into 1/4-in squares
  4                    Garlic cloves
                       - coarsely chopped
    1/2   ts           Salt
  1 1/2   lb           Ripe or canned tomatoes
                       -peeled, seeded and chopped
                       - juice reserved
  1       tb           Rice wine vinegar (or more)
  4       tb           Cilantro, chopped
                       -----GARNISHES-----
                       Green chiles:
  2                    Poblano or Anaheim,
                       - roasted, peeled & diced
                       - OR
  2       oz           -Canned green chiles,
                       - rinsed well and diced
    1/2   c            Grated Muenster cheese
                       - (or more)
    1/2   c            Creme fraiche or sour cream
  5                    Cilantro sprigs

 SORT THROUGH THE BEANS and remove any small stones.
 Rinse them well, cover them generously with water, and
 let them soak overnight. Next day, drain the beans,
 cover them with fresh water by a couple of inches and
 bring them to a boil with the bay leaf. Lower the heat
 and let the beans simmer while you prepare the rest of
 the ingredients. Heat a small heavy skillet over
 medium heat. Add the cumin seeds, and when they begin
 to color, add the oregano leaves, shaking the pan
 frequently so the herbs don't scorch. As soon as the
 fragrance is strong and robust, remove the pan from
 the heat and add the paprika and the 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. Preheat the oven to 375F. To make the
 chili powder, put the dried chile in the oven for
 3-to-5 minutes to dry it out. Cool it briefly; then
 remove the stem, seeds and veins. Tear the pod into
 small pieces and grind it into a powder in a blender
 or a spice mill. Heat the oil in a large skillet and
 saute the onions over medium heat until they soften.
 Add the garlic, salt and the ground herbs and chili
 powder and cook another 5 minutes. Add the tomatoes
 and their juice. Simmer everything together for 15
 minutes then add this mixture to the beans, and, if
 necessary, enough water so the beans are covered by at
 least 1-inch. Continue cooking the beans slowly until
 they are soft, an hour or longer, or pressure cook
 them for 30 minutes at 15 pounds pressure. Keep an eye
 on the water level and add more, if needed, to keep
 the beans amply covered. When the beans are cooked,
 taste them and season to taste with the vinegar,
 additional salt if needed, and the chopped cilantro.
 Prepare the garnishes. If you are using fresh green
 chiles, roast them over a flame until they are evenly
 charred. Let them steam 10 minutes in a bowl covered
 with a dish; then scrape off the skins, discard the
 seeds, and dice. Serve the chili ladled over a large
 spoonful of grated cheese and garnish it with the
 creme fraiche or sour cream, the green chilies and a
 sprig of fresh cilantro. Though served in a bowl and
 eaten with a spoon, this chili is a great deal thicker
 than most soups--thick enough in fact to be served on
 a plate right alongside fritters or cornbread. It
 also, however, can be thinned considerably with stock,
 water or tomato juice to make a thinner but still very
 flavorful black bean soup. When thinned to make a
 soup, it can be served as part of a meal rather than a
 meal in itself.

 This is one of the best-known recipes from the San
 Francisco restaurant Greens.

 DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK



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