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Sunday, January 16, 2011

Delicious Black Bean Chili Recipe!

(serves 6, recipe from Williams-Sonoma "Winter" cookbook)

2 1/4 cups dried black beans (rinsed and picked over)
3 TBS olive oil
3 yellow onions, chopped
5 cloves garlic, minced
2 jalepeno peppers, seeded and chopped
6 TBS chili powder
3 TBS ground cumin
1/4 cayenne pepper
1 tsp dried oregano
2 cans crushed tomatoes (28 oz each)
salt and pepper
cilantro, chopped (for garnish)

Pick over the beans and discard any damaged beans or impurities. Rince and place in a bowl. Add water to cover generously. Let soak for about 3 hours. Drain the beans and set aside.

In large heavy saucepan over low heat, warm the olive oil. Saute the onions, peppers and garlic until onions are soft (about 10 minutes). Add spices and saute, stirring, about 2 minutes longer. Add beans, tomatoes and water to cover by 3 inches. Bring to a boil over high heat. Reduce heat and simmer, uncovered, until the beans are very tender and begin to fall apart, about 2 1/2 - 3 hours. Add more water if the beans begin to dry out but are not yet cooked.

Season to taste with salt and pepper.

Serve garnished wtih cilantro and shredded cheese or sour cream

Serve at once

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