Black Bean Chili With Red Onion Salsa

Recipe Ingredients

4 cups	640g / 22oz	Dried black turtle beans
5		Garlic - crushed
2 teaspoons	10ml	Ground cumin
2 1/4 teaspoons	11ml	Salt - optional
		Black pepper - to taste
2 teaspoons	10ml	Dried basil
1/2 teaspoon	2.5ml	Dried oregano
		Crushed red pepper or
		Cayenne - to taste
1 tablespoon	15ml	Fresh lime juice
2 tablespoons	30ml	Green bell peppers - chopped (medium)
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Tomato puree
2		Diced green chilies - 4 oz
		Red onion salsa - recipe
		Cheddar cheese - grated
		Monterey Jack cheese - grated
		Sour cream - for topping
		Red Onion Salsa
2 cups	125g / 4.4oz	Red onion - chopped
1/2 cup	8g / 0.3oz	Fresh cilantro - minced
2 cups	125g / 4.4oz	Fresh tomatoes - minced
1/2 teaspoon	2.5ml	Salt - optional
1 cup	93g / 3.3oz	Parsley - minced
		Black pepper to taste

Recipe Instructions

Soak beans in plenty of water for several hours or overnight. Drain off soaking water and cook in fresh boiling water, partly covered, until tender (1-1/2 hours). Check water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan.

Include about 2-3 cups of their cooking liquid. In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10-15 minutes. Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer uncovered over very low heat stirring now and then for about 45 minutes. (Make the salsa during this time.) Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream.

RED ONION SALSA DIRECTIONS: Combine all ingredients and mix well. For a finer consistency, give the mixture a bried whirl or two in a food processor or blender. Yield: 6-8 servings.

Source:
Judi M. Phelps

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