Black Bean Chili
4 hours and 15 minutes total – serves 6
Black Beans
2 hours 30 minutes, plus at least 6 hours soaking time – serves 6
1 pound black beans, washed and picked over for stones
2 quarts water
1 tablespoon canola oil or extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
2 bay leaves
1/4 cup chopped cilantro, plus additional for garnish if desired
Salt, preferably kosher salt, to taste
1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.
2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.
3. Add the salt, remaining garlic and cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste. Is there enough salt? Does it need more garlic? Add if necessary. Let sit overnight in the refrigerator for the best flavor.
Note: If you can get hold of a sprig of fresh epazote, add it to the beans in step 3.
Chili
1 hour and 45 minutes
2 tablespoons canola oil
1 onion, finely chopped
4 large garlic cloves, minced
3 tablespoons medium or hot ground chili
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes, with juice
2 tablespoons tomato paste dissolved in 1 cup water
2 canned chipotle chiles in adobo, seeded and chopped, or if you don’t like smoky flavors, like myself, 2 chiles serranos, seeded and chopped
1 teaspoon dried oregano, preferably Mexican oregano
Salt, preferably kosher salt, to taste
1/2 cup chopped cilantro
4 ounces queso fresco (aka queso ranchero), crumbled
1. Make the black beans as directed, preferably the day before you wish to serve.
2. Heat the oil in a medium nonstick skillet over medium heat, and add the onion. Cook, stirring often, until the onion is lightly colored, about 10 minutes. Add the garlic, stir together for about a minute until fragrant, and add the ground chili and cumin. Cook, stirring, for two to three minutes, until the mixture begins to stick to the pan. Add the tomatoes and their juice and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and the chipotles, and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 15 minutes, until the mixture is thick and fragrant.
3. Stir the tomato mixture into the beans, and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. Taste and adjust salt.
4. Just before serving, stir in the cilantro. Spoon into bowls, and garnish each bowl with a generous spoonful of queso fresco. Serve with corn tortillas or cornbread.
adapted from the new york times
Black Beans
2 hours 30 minutes, plus at least 6 hours soaking time – serves 6
1 pound black beans, washed and picked over for stones
2 quarts water
1 tablespoon canola oil or extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
2 bay leaves
1/4 cup chopped cilantro, plus additional for garnish if desired
Salt, preferably kosher salt, to taste
1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.
2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.
3. Add the salt, remaining garlic and cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste. Is there enough salt? Does it need more garlic? Add if necessary. Let sit overnight in the refrigerator for the best flavor.
Note: If you can get hold of a sprig of fresh epazote, add it to the beans in step 3.
Chili
1 hour and 45 minutes
2 tablespoons canola oil
1 onion, finely chopped
4 large garlic cloves, minced
3 tablespoons medium or hot ground chili
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes, with juice
2 tablespoons tomato paste dissolved in 1 cup water
2 canned chipotle chiles in adobo, seeded and chopped, or if you don’t like smoky flavors, like myself, 2 chiles serranos, seeded and chopped
1 teaspoon dried oregano, preferably Mexican oregano
Salt, preferably kosher salt, to taste
1/2 cup chopped cilantro
4 ounces queso fresco (aka queso ranchero), crumbled
1. Make the black beans as directed, preferably the day before you wish to serve.
2. Heat the oil in a medium nonstick skillet over medium heat, and add the onion. Cook, stirring often, until the onion is lightly colored, about 10 minutes. Add the garlic, stir together for about a minute until fragrant, and add the ground chili and cumin. Cook, stirring, for two to three minutes, until the mixture begins to stick to the pan. Add the tomatoes and their juice and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and the chipotles, and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 15 minutes, until the mixture is thick and fragrant.
3. Stir the tomato mixture into the beans, and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. Taste and adjust salt.
4. Just before serving, stir in the cilantro. Spoon into bowls, and garnish each bowl with a generous spoonful of queso fresco. Serve with corn tortillas or cornbread.
adapted from the new york times
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