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BLACK BEAN CHILI (PRODIGY)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Black turtle beans
1 Bay leaf
4 ts Cumin seeds
4 ts Dried oregano leaves
4 ts Paprika
1/2 ts Cayenne pepper
1 Chile negro or ancho chile,
-(for chili powder), -ÿÿ
2 tb -Chili powder, or more
3 tb Corn or peanut oil
3 md Yellow onions
- diced into 1/4-in squares
4 Garlic cloves
- coarsely chopped
1/2 ts Salt
1 1/2 lb Ripe or canned tomatoes
-peeled, seeded and chopped
- juice reserved
1 tb Rice wine vinegar (or more)
4 tb Cilantro, chopped
-----GARNISHES-----
Green chiles:
2 Poblano or Anaheim,
- roasted, peeled & diced
-ÿÿ
2 oz -Canned green chiles,
- rinsed well and diced
1/2 c Grated Muenster cheese
- (or more)
1/2 c Creme fraiche or sour cream
5 Cilantro sprigs
SORT THROUGH THE BEANS and remove any small stones.
Rinse them well, cover them generously with water, and
let them soak overnight. Next day, drain the beans,
cover them with fresh water by a couple of inches and
bring them to a boil with the bay leaf. Lower the heat
and let the beans simmer while you prepare the rest of
the ingredients. Heat a small heavy skillet over
medium heat. Add the cumin seeds, and when they begin
to color, add the oregano leaves, shaking the pan
frequently so the herbs don't scorch. As soon as the
fragrance is strong and robust, remove the pan from
the heat and add the paprika and the cayenne. Give
everything a quick stir; then remove from the pan--the
paprika and the cayenne only need a few seconds to
toast. Grind in a mortar or a spice mill to make a
coarse powder. Preheat the oven to 375F. To make the
chili powder, put the dried chile in the oven for
3-to-5 minutes to dry it out. Cool it briefly; then
remove the stem, seeds and veins. Tear the pod into
small pieces and grind it into a powder in a blender
or a spice mill. Heat the oil in a large skillet and
saute the onions over medium heat until they soften.
Add the garlic, salt and the ground herbs and chili
powder and cook another 5 minutes. Add the tomatoes
and their juice. Simmer everything together for 15
minutes then add this mixture to the beans, and, if
necessary, enough water so the beans are covered by at
least 1-inch. Continue cooking the beans slowly until
they are soft, an hour or longer, or pressure cook
them for 30 minutes at 15 pounds pressure. Keep an eye
on the water level and add more, if needed, to keep
the beans amply covered. When the beans are cooked,
taste them and season to taste with the vinegar,
additional salt if needed, and the chopped cilantro.
Prepare the garnishes. If you are using fresh green
chiles, roast them over a flame until they are evenly
charred. Let them steam 10 minutes in a bowl covered
with a dish; then scrape off the skins, discard the
seeds, and dice. Serve the chili ladled over a large
spoonful of grated cheese and garnish it with the
creme fraiche or sour cream, the green chilies and a
sprig of fresh cilantro. Though served in a bowl and
eaten with a spoon, this chili is a great deal thicker
than most soups--thick enough in fact to be served on
a plate right alongside fritters or cornbread. It
also, however, can be thinned considerably with stock,
water or tomato juice to make a thinner but still very
flavorful black bean soup. When thinned to make a
soup, it can be served as part of a meal rather than a
meal in itself.
This is one of the best-known recipes from the San
Francisco restaurant Greens.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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