White-Bean Chili

• 2 1/2 cups white beans, like a mixture of great northerns, cannellini and limas
• 4 large yellow onions
• 4 carrots
• 4 ribs celery
• 3 tablespoons olive oil
• 2 tablespoons garlic
• 1 jalapeno pepper
• 1/2 bunch parsley
• 3 quarts vegetable stock (see recipe)
• 6 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon cumin seed
• 1 tablespoon black pepper or to taste
• 2 tablespoons ground cumin
• 1 bunch cilantro
• 1 tablespoon fresh oregano leaves
• Salt to taste

1. Soak the beans for six hours or overnight.
2. Drain and reserve.
3. Peel and dice onions and carrots.
4. Trim and dice celery.
5. Heat oil in a large pot.
6. Add onions, carrots and celery and saute until soft.
7. While the vegetables are cooking, peel and mince garlic.
8. Add to pan and saute for two minutes.
9. Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice.
10. Chop parsley.
11. Add beans to pot and toss for one minute.
12. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper.
13. Bring to a simmer.
14. Add cumin.
15. Cook slowly for 90 minutes, or until desired consistency is reached.
16. Chop cilantro and pull oregano leaves from stems.
17. Add salt, pepper, cilantro and oregano.
18. Remove from heat and let cool slightly.
19. Remove bay leaf.

white beans, yellow onions, carrots, celery, olive oil, garlic, pepper, parsley, vegetable stock, thyme, bay leaf, cumin, black pepper, ground cumin, cilantro, oregano, salt

Taken from cooking.nytimes.com/recipes/4349 (may not work)