Black Bean Chili From Katherine Smith Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
1 lb: black turtle beans,
1 tablespoon: cumin seeds,
1 tablespoon: oregano,
2 cup: onion, chopped
1 tablespoon: olive oil,
1 cup: red bell pepper, chopped
1 cup: green bell pepper, chopped
4: jalapeno chiles, seeded and minced
1 tablespoon: garlic, minced
2: bay leaves,
2 teaspoon: epazote, crushed (optional)
12 oz: beer,
28 oz: can crushed tomatoes with puree,
6 oz: can tomato paste,
5 tablespoon: ground red chile,
2 teaspoon: salt,
1 lb: top sirloin steak, grilled or broiled and cu
1/4 cup: cilantro, minced
Directions:
Sort through beans and discard any stones. Wash beans in a sieve
under cold running water. Put beans in a pot with 6 cups water. Bring
to a boil and simmer 3 minutes. Turn off heat, cover and let soak 1
hour. Return to heat and bring to a simmer; cook 1 hour.
Meanwhile, toast the cumin seeds in a small pan until they become
fragrant, about 2 minutes. Then add the oregano and toast for 1
minute. Be careful not to burn. Pulverize the seeds and oregano in a
spice grinder. Saute the onion in the olive oil for 5 minutes, then
add the bell peppers, jalapenos and garlic. Saute 5 minutes longer
until the vegetables are quite wilted. Add the spices and half the
beer. Simmer until the beer is reduced by a third. Add remaining beer.
When the beans are just tender but not falling apart, add the
vegetable-beer mixture, the tomato puree and paste, and the chile
powder. Simmer 1 hour, then add salt to taste and the sirloin cubes;
simmer 15 minutes longer. Ladle into serving bowls and garnish with
minced cilantro.
Per Serving: Calories: 220, Protein: 17 g, Carbohydrate: 28 g, Fat: 5
g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 511 mg, Fiber: 8 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 12 servings
Source from luhu.jp
under cold running water. Put beans in a pot with 6 cups water. Bring
to a boil and simmer 3 minutes. Turn off heat, cover and let soak 1
hour. Return to heat and bring to a simmer; cook 1 hour.
Meanwhile, toast the cumin seeds in a small pan until they become
fragrant, about 2 minutes. Then add the oregano and toast for 1
minute. Be careful not to burn. Pulverize the seeds and oregano in a
spice grinder. Saute the onion in the olive oil for 5 minutes, then
add the bell peppers, jalapenos and garlic. Saute 5 minutes longer
until the vegetables are quite wilted. Add the spices and half the
beer. Simmer until the beer is reduced by a third. Add remaining beer.
When the beans are just tender but not falling apart, add the
vegetable-beer mixture, the tomato puree and paste, and the chile
powder. Simmer 1 hour, then add salt to taste and the sirloin cubes;
simmer 15 minutes longer. Ladle into serving bowls and garnish with
minced cilantro.
Per Serving: Calories: 220, Protein: 17 g, Carbohydrate: 28 g, Fat: 5
g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 511 mg, Fiber: 8 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 12 servings
Source from luhu.jp