Black Bean Chili With Oranges

Recipe Ingredients

2 tablespoons	30ml	Onions - chopped (large)
2		Garlic - pressed or
1 tablespoon	15ml	Salad oil
2		Regular-strength chicken - broth
1 lb	454g / 16oz	Dried black beans - sorted
		Debris and rinsed
1 tablespoon	15ml	Coriander seed
1 teaspoon	5ml	Whole allspice
1 teaspoon	5ml	Dried oregano leaves
3/4 teaspoon	3.8ml	Crushed dried hot red - chilies
6		Cardamom pods - hulls remove
1 teaspoon	5ml	Seed).
2 1/2 lbs	1135g / 40oz	Oranges for zest - juice, slices

Recipe Instructions

Combine in onions, garlic, and oil in a lidded 6 quart sauce pan, over high heat. Stir often until onions are tinged with brown, about 8 minutes. Add remaining ingredients, but not zest, juice, or slices, to onions, etc., and bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours.

While beans simmer, remove 2 teaspoons zest, squeeze 1/2 cup juice, remove peel and white membrane from rest of fruit and slice thinly crosswise, removing seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.) Remove beans from heat and stir in 1 tsp zest and the 1/2 C juice.

Ladle beans into serving bowls. Place the sliced fruit equally on top of the beans in each bowl. Add to taste: sour cream, fresh cilantro sprigs, salt. Garnish with the remaining 1 tsp zest.

Source:
Judi M. Phelps

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