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
Experts have proved the existance of recipes way back into the distant past, in fact as far back as the Egyptians, and potentially, even further back. In practice though, in the main part, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics are a few ancient tablets in the Sumerian language 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 anyone who drank it feel exhilarated. During the time of the Roman Empire a man called Apicius assembled a few documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times used many herbs, including some that we all recognise like thyme, mint and parsley. As our culinary historical trip moves on a few more years there are some interesting books from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that is served today, but rather accounts of the types of food prepared for the rich and powerful of those days. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new tastes led to a surge in cookery books, the majority of which still exist in private cookery archives. Over the following few hundred years, the powerful families of the West strove to offer the best banquets, and as a result the best chefs and their recipes were much in demand. Notwithstanding that, it was during the 1800s the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, recipe books are greatly in demand due to increased literacy, people having increased leisure time and having more disposable income. Like it or not, the introduction of television brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Blk Bean Chili W_Spice Season recipe.
