Black Bean Chili Part 1 Of 2 Recipe

• 2 c. Black turtle beans
• 1 x Bay leaf
• 4 tsp Cumin seeds
• 4 tsp Dry oregano leaves
• 4 tsp Paprika
• 1/2 tsp Cayenne pepper
• 1 x Chile negro or possibly ancho chile (for chili pwdr),
• 2 Tbsp. -Chili pwdr -- or possibly more
• 3 Tbsp. Corn or possibly peanut oil
• 3 med Yellow onions -- diced into
• 1/4 x -in sq
• 4 x Garlic cloves -- coarsely Minced
• 1/2 tsp Salt
• 1 1/2 lb Ripe or possibly canned tomatoes -- Peeled, seeded and c Juice reserved
• 1 Tbsp. Rice wine vinegar (or possibly more)
• 4 Tbsp. Cilantro -- minced GARNISHES-----
• 2 x Poblano or possibly Anaheim -- Roasted, peeled & di

1. 2 Ounces -Canned green chiles - rinsed well and dice 1/2 c. Grated Muenster cheese - (or possibly more) 1/2 c. Creme fraiche or possibly lowfat sour cream 5 Cilantro sprigs
2. SORT THROUGH THE BEANS and remove any small stones.
3. Rinse them well, cover them generously with water, and let them soak overnight.
4. 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.
5. Lower the heat and let the beans simmer while you prepare the rest of the ingredients.
6. Heat a small heavy skillet over medium heat.
7. PLEASE SEE BLACK BEAN CHILI PART 2 for continuation of directions.
8. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

black turtle beans, bay leaf, cumin, oregano, paprika, cayenne pepper, negro, peanut oil, garlic, salt, tomatoes, rice wine vinegar, cilantro

Taken from cookeatshare.com/recipes/black-bean-chili-part-1-of-2-85290 (may not work)