4 cup dried black beans, rinsed
2 tbsp cumin seed
2 tbsp dried oregano, mexican
1/2 cup olive oil
2 each large onions, chopped
1 1/2 cup green bell peppers,finely di
3 tbsp minced garlic
4 1/2 tsp hungarian paprika
1 tsp cayenne pepper
1 tsp salt
3 cup crushed tomatoes in puree
4 each fresh jalapeno peppers,
1 seeded and deveined, finely
1 each large red bell pepper
6 oz goat cheese, crumbled
1 sour cream
1 warm flour tortillas
Directions
Place beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours.
Drain beans and return to pot. Add enough cold water to cover by
two inches. Cover and bring to a boil. Reduce heat and simmer until
beans are tender but not mushy, about 2 hours. Add water as necessary.
Drain beans, reserving 3 cups liquid. Return beans to pot along
with 1 cup of the cooking liquid.
Meanwhile, preheat the oven to 325 degrees. Place cumin and
oregano in small baking pan. Roast until fragrant, shaking
occasionally, about 10 minutes.
Heat oil in heavy skillet. Add onions, green pepper and garlic.
Stir over medium high heat for 3 minutes. Add cumin and oregano
mixture, paprika, cayenne, and salt. Cook until onions are soft,
about 10 minutes. Mix in tomatoes and jalapenos. Bring to a boil.
Gently stir into the beans. If necessary, thin with reserved liquid.
Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1
oz goat cheese in each bowl. Top with chili. Garnish with sour cream
and diced red bell pepper. Pass warm tortillas separately. Serves 6
or more.
Servings: 6 servings
Black Bean Chili Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Vegetable
The History of Recipes
We are able to follow the history of written recipes way back into the far past, at least as far into history as pharonic Egypt, and quite possibly further than that. However, in the main part, these ancient cook books were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times we find some interesting books from the 14th Century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that is popular today, but rather recipes for the types of meals on the menues of the upper classes of that period. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, such as parsley, basil and rosemary. These new herbs and spices caused an explosion in cookery books, many of which still exist in private libraries. Over the following few centuries, the powerful and wealthy strove to offer the best banquets, and consequentially cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording the recipes that were being prepared for the better households. The arrival of TV gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Black Bean Chili recipe.
