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Black Bean Chili

Cuisine: Indian
Type: Vegetables
Serves: 1 people

Recipe Ingredients

3 cups 480g / 16ozDried black beans - soaked
1/2 tablespoon 7.5mlOregano
8 cups 1896mlWater
1/2 cup 31g / 1.1ozSun-dried tomatoes
2   Jalapeno peppers - minced
4 cups 250g / 8.8ozTomatoes, plum - peeled, chopped
1/2 tablespoon 7.5mlGrated ginger
1/3 cup 78mlUncooked bugler wheat
1   Bay leaf
1/2 cup 118mlBoiling water
1 cup 16g / 0.6ozChopped cilantro
  Salt and pepper
1 teaspoon 5mlCumin seeds
1/2 tablespoon 7.5mlMustard seeds
2 tablespoons 30mlChile powder
1/2 teaspoon 2.5mlFennel seeds

Recipe Instructions

Drain beans. Place in a large pot and add 8 cup water. Bring to a boil. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Cover and simmer for 1,5 to 2 hours. Remove from heat and discard bay leaf.

Place cumin seeds in a pot and toast. When seeds darken, add chile powder, oregano, tomatoes. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In another bowl, combine bugler with boiling water, cover and let sit for 10 minutes.

When beans are cooked, remove 1 cup and puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture and bugler. Season and simmer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover and cook until seeds start to pop. Add fennel seeds and cover. Cook until popping stops and fennel darkens. Pour over chile. Add remaining cilantro and drizzle with olive oil. Serves: 8.

From "Vegetarian Times" July, 1993.

Source:
A Cook's Tour Of South India by Vimla Patel

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