Black Bean Chili with Red Onion Salsa
Black Bean Chili with Red Onion Salsa recipe
Yield
4 servingsPrep
15 minCook
2 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
black beans, dried
|
|
| 5 | cloves |
garlic
peeled and minced |
|
| 2 | teaspoons |
cumin
ground |
|
| 2 ¼ | teaspoons |
salt
optional |
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | teaspoons |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | x |
red pepper flakes
crushed, to taste, (or cayenne pepper) |
*
|
| 1 | tablespoon |
lime juice
|
|
| 2 | medium |
green bell peppers
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
tomato purée (passata)
|
|
| 2 | cans |
green chili peppers
diced, (4 oz) |
*
|
| 1 | x |
cheddar cheese
grated, as desired |
*
|
| 1 | x |
monterey jack cheese
grated, as desired |
*
|
| 1 | x |
sour cream
as desired |
*
|
| Red onion salsa | |||
| 2 | cups |
red onion
chopped |
|
| ½ | cup |
cilantro
minced |
|
| 2 | cups |
tomatoes
minced |
|
| ½ | teaspoon |
salt
optional |
|
| 1 | cup |
parsley leaves
minced |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
black beans, dried
|
|
| 5 | cloves |
garlic
peeled and minced |
|
| 1E+1 | ml |
cumin
ground |
|
| 11 | ml |
salt
optional |
|
| 1 | x |
black pepper
to taste |
*
|
| 1E+1 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 1 | x |
red pepper flakes
crushed, to taste, (or cayenne pepper) |
*
|
| 15 | ml |
lime juice
|
|
| 2 | medium |
green bell peppers
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
tomato purée (passata)
|
|
| 2 | cans |
green chili peppers
diced, (4 oz) |
*
|
| 1 | x |
cheddar cheese
grated, as desired |
*
|
| 1 | x |
monterey jack cheese
grated, as desired |
*
|
| 1 | x |
sour cream
as desired |
*
|
| Red onion salsa | |||
| 473 | ml |
red onion
chopped |
|
| 118 | ml |
cilantro
minced |
|
| 473 | ml |
tomatoes
minced |
|
| 2.5 | ml |
salt
optional |
|
| 237 | ml |
parsley leaves
minced |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Soak beans in plenty of water for several hours or overnight.
Drain off soaking water and cook in fresh boiling water, partly covered, until tender (1½ hours).
Check water level during cooking; add more as necessary.
Transfer the cooked beans to a large kettle or saucepan.
Include about 2 to 3 cups of their cooking liquid.
In a heavy skillet, sauté garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10-15 minutes).
Add the sauté to the cooked beans, along with tomato purée and minced green chilies.
Simmer uncovered over very low heat stirring now and then for about 45 minutes.
(Make the salsa during this time.)
Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream.
RED ONION SALSA DIRECTIONS: Combine all ingredients and mix well.
For a finer consistency, give the mixture a bried whirl or two in a food blender.
