Black Bean Chili
Prep time: 20 minutes
Prep notes: *Prepare beans the night before
Cooking time: 90 minutes
Yields: 8 people
4 cups dried black beans, sorted and rinsed
1/2 sheet of kombu
2 tbsp cumin seed
2 tbsp dried oregano
1/2 cup olive oil
2 large onions, finely chopped
1 1/2 cups finely chopped green bell pepper
3 tbsp minced garlic
4 1/2 tsp paprika
1 tsp cayenne pepper
1 tsp salt
2 cans crushed tomatoes in puree
4-6 fresh or canned jalapenos, seeded, deveined and diced
1 large red bell pepper
6 to 8 oz of goat cheese (optional)
Soak beans in 3x the water overnight on the counter. Place beans and kombu in large pot and cover with cold water. Bring to boil, reduce heat to a medium low and simmer beans for 60-90 minutes or until soft but not mushy.
Drain beans (reserving 3 cups of liquid for storage and kombu). In large pot over medium heat place the cumin and oregano, toast until fragrant, shaking pot ocassionally, about 5-7 minutes. Add oil, onions, green pepper, and garlic, stir 3 minutes. Chop kombu and add to the pot. Add paprika, cayenne and salt. Cook until onions are soft, stirring ocassionally, about 10 minutes. Mix in tomatoes and jalapenos. Bring to a boil and gently stir in beans.
Meanwhile, roast the red pepper over an open flame until the skin is blackened. Place pepper in paper bag, close bag and let steam for 10 minutes. When cool, rub the charred skin off. Devein and seed the pepper and chop, reserving any juices. Pour any juice into the chili.
If chili gets to thick thin with reserved water.
When ready to serve garnish with goat cheese, roasted red pepper and avocado.
Credit: adapted from Bon Appetit