Title: Black Bean Chili #2
Categories: Chili
Yield: 7 Servings

4	c	Dried black turtle beans
		Cloves garlic -- crushed
2	ts	Ground cumin
2 1/4	ts	Salt
		Black pepper to taste
2	ts	Dried basil
1/2	ts	Dried oregano
		Crushed red pepper*
1	tb	Fresh lime juice
		Green bell peppers**
2	tb	Olive oil
1/2	c	Tomato puree
		4-oz cans diced green chiles
		Red Onion Salsa recipe
TOPPING
		Grated cheese and sour cream

*or cayenne, to taste. **medium-sized, chopped. 1)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 1 1/2 hours). Check the water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2 to 3 cups of their cooking water. 2)In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10 to 15 minutes). 3)Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer, covered, over _very_ low heat, stirring every now and then, for about 45 minutes. (Make the salsa during this time.) 4)Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream.

Posted By mds@simba.moneng.mei.com (Mark Scheffler) On rec.food.recipes or rec.food.cooking

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