3 cup black beans
8 cup water
1 oz pepper jalapeno, cnd
1 1/2 tbsp fresh ginger root
1 each bay leaf
1 cup fresh cilantro
1 tsp cumin seeds
2 tbsp chili powder
1/2 tbsp oregano
1/2 cup tomatoes, sun dried
16 oz tomato canned, peeled
1/3 cup bulgur, dry
2 tsp extra virgin olive oil
1/2 tsp fennel seed
1/2 tsp mustard seeds
Directions
Soak the beans over night in water. Drain beans and place in a large
pot. Add 8 cups of water and bring to a boil. Skim the foam that
rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup
cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2
hours or until tender. Remove and discard the bay leaf. Place cumin
seeds in a large sauce pan and toast over medium heat. When seeds
darken, add chili powder, oregano, sundried tomatoes and tomatoes
with their juices. Stir well and bring mixture to a boil. Reduce heat
to low, cover and simmer for 30 minutes. In another bowl combine
bulgar wheat with 1/2 cup boiling water, cover and let stand for 10
minutes.
When beans are cooked, remove 1 cup with some liquid and puree in
blender. Combine the puree with the rest of the remaining beans. Stir
in the tomato mixture and bulgar. Season with salt and pepper and
simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a
pot over medium heat. Cover and cook until seeds begin to pop. Drop
in fennel seeds and cover, and cook until the popping stops and
fennel darkens slightly, about 10 to 15 seconds. To serve: Pour
spices into chili, add remaining 1/2 cup cilantro and stir to mix.
Spray or drizzle with olive oil. Options:use kidney or blackeye
beans. Top with scope of yogurt.
Servings: 8 servings
Blk Bean Chili W/Spice Season Recipe brought to you by Recipe Ideas
Categories: Bean; Chili
The History of Recipes
Historians have found proof that recipes existed far back into antiquity, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to historians is a series of stone tablets in ancient Sumerian which show the making 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 `wonderful`. Closer to modern times, we find some recipe books published in the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are not about the indian food that is served today, but instead descriptions of the types of meals eaten by the rich and wealthy people of that time. During the succeeding few hundred years, the powerful and wealthy houses competed to offer the most extravagent banquests, and consequentially the best chefs and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications were greatly in demand as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Blk Bean Chili W_Spice Season recipe.
