Chili ( Black Bean With Toasted Spice Seasoning ) Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
3 cup: dried black beans, soaked,
8 cup: water,
2: jalapeno peppers, minced,
1 1/2 tablespoon: grated ginger,
1: bay leaf,
1 cup: chopped cilantro,
1 teaspoon: cumin seeds,
2 tablespoon: chili powder,
1/2 tablespoon: oregano,
1/2 cup: sun-dried tomatoes,
4 cup: peeled, chopped plum tomatos,
1/3 cup: uncooked bulgur wheat,
1/2 cup: boiling water,
1: salt & pepper,
SEASONING
1/2 tablespoon: mustard seeds,
1/2 teaspoon: fennel seeds,
Directions:
Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1
1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili
powder, oregano, tomatoes. Stir well & bring mixture to a boil.
Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur
with boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans. Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds
start to pop. Add fennel seeds & cover. Cook till popping stops &
fennel darkens. Pour over chili. Add remaining cilantro & drizzle
with olive oil.
"Vegetarian Times" July, 1993.
From: Ian Hoare Date: 26 Apr 96
Yield: 8 servings
Source from luhu.jp
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1
1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili
powder, oregano, tomatoes. Stir well & bring mixture to a boil.
Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur
with boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans. Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds
start to pop. Add fennel seeds & cover. Cook till popping stops &
fennel darkens. Pour over chili. Add remaining cilantro & drizzle
with olive oil.
"Vegetarian Times" July, 1993.
From: Ian Hoare Date: 26 Apr 96
Yield: 8 servings
Source from luhu.jp