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
It is quite possible to prove the history of transcribed cooking instructions far back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these ancient records were just simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into starters, main course and desserts, something that is very familiar to us today. Aspicius also informs us how the Romans made use of a wide range of spices and herbs, including many that are still in use today like basil, fennel and dill. Later, there are a couple of interesting cookery books from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are not about the indian curry that appears on menues today, but rather descriptions of the types of food prepared for the rich and powerful of that period. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including spices like coriander, parsley, and basil. These new foods and spices was responsible for an increase in books on cookery, some of which are now in academic collections. By the time we get to the 1900s, recipe publications are increasing in popularity due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Black Bean Chili recipe.
