Black Bean Chili

Recipe Ingredients

3 cups	480g / 16oz	Dried black beans - soaked
1/2 tablespoon	7.5ml	Oregano
8 cups	1896ml	Water
1/2 cup	31g / 1.1oz	Sun-dried tomatoes
2		Jalapeno peppers - minced
4 cups	250g / 8.8oz	Tomatoes, plum - peeled, chopped
1/2 tablespoon	7.5ml	Grated ginger
1/3 cup	78ml	Uncooked bugler wheat
1		Bay leaf
1/2 cup	118ml	Boiling water
1 cup	16g / 0.6oz	Chopped cilantro
		Salt and pepper
1 teaspoon	5ml	Cumin seeds
1/2 tablespoon	7.5ml	Mustard seeds
2 tablespoons	30ml	Chile powder
1/2 teaspoon	2.5ml	Fennel seeds

Recipe Instructions

Drain beans. Place in a large pot and add 8 cup water. Bring to a boil. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Cover and simmer for 1,5 to 2 hours. Remove from heat and discard bay leaf.

Place cumin seeds in a pot and toast. When seeds darken, add chile powder, oregano, tomatoes. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In another bowl, combine bugler with boiling water, cover and let sit for 10 minutes.

When beans are cooked, remove 1 cup and puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture and bugler. Season and simmer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover and cook until seeds start to pop. Add fennel seeds and cover. Cook until popping stops and fennel darkens. Pour over chile. Add remaining cilantro and drizzle with olive oil. Serves: 8.

From "Vegetarian Times" July, 1993.

Source:
A Cook's Tour Of South India by Vimla Patel

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