Black Bean Chili

posted by Liz 03-19-99 4:29 PM


MasterCook's "What to Fix" Cookbook

* Exported from MasterCook *

Black Bean Chili

Recipe By : Copyright 1995 by Heidi Rabel
Serving Size : 6 Preparation Time :0:15
Categories : Bean

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons prepared black bean sauce -- 1/2 ounce * see note
1 tablespoon corn oil
1 large yellow onion -- 1 1/2 cups
peeled and diced
4 large garlic cloves -- minced
or
3 teaspoons dehydrated minced garlic
1 tablespoon cumin seed -- crushed
2 large Anaheim chili peppers -- seeded and chopped
or
8 ounces canned mild green chilies -- chopped
1 1/2 pints chicken stock -- Homemade
1 cup chopped fresh cilantro -- 2 bunches
2 tbsp. unsweetened cocoa powder
2 tsp. ground cumin
3 tbsp. chili powder
30 ounces black beans
rinse, drain, and puree half the beans
29 ounces premium diced tomatoes in puree
1/2 tsp. crushed red pepper flakes
1 lime -- zest and juice
kosher salt -- to taste
sour cream, plain yogurt, or Cilantro Crem
Fraiche -- see recipe
1 cup Quick Tomato Salsa -- see recipe

If you are using fermented beans, prepare them ahead. Rinse them several times, then soak them in water for 3 hours (or overnight). Rinse again. Puree with 1 cup stock.

In a large saucepan on medium heat, cook onion in oil until translucent (about 6 - 8 minutes). Add garlic, cumin seed, and chopped pepper, and cook 5 minutes more. Reduce heat to low. Add remaining stock, 1/2 cup cilantro, cocoa powder, cumin, chili powder, beans, tomatoes, and black bean sauce or pureed fermented bean mixture.

Simmer about 5 minutes. Add lime zest. Simmer for 15 minutes more, then add lime juice and correct seasoning. The longer it simmers the thicker it will become. Add the remaining 1/2 cup cilantro about 3 minutes before serving.

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NOTES : Soak black beans in water for 3 hours and then rinse. Fermented black beans (packaged in small plastic bags), are available in Asian markets. Their musky flavor cannot be duplicated, but they are salt-cured, so soaking is essential.

The Chinese black bean sauce found in most grocery stores is made with these beans. However, it often contains lots of garlic, so decrease the garlic by 1 tsp. To serve, ladle into warmed bowls and garnish with Salsa and sour cream, yogurt, or cilantro Creme Fraiche. Yield: 6 servings.


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