Black Bean Chili With Spice Seasoning Recipe

  
      Yield: 8 Servings
 
      3 c  black beans
      8 c  water
      1 oz pepper jalapeno,cnd
  1 1/2 T  fresh ginger root
      1    bay leaf
      1 c  fresh cilantro
      1 t  cumin seeds
      2 T  chili powder
    1/2 T  oregano
    1/2 c  tomatoes,sun dried
     16 oz tomato canned,peeled
    1/3 c  bulgur,dry
      2 t  extra virgin olive oil
    1/2 t  fennel seed
    1/2 t  mustard seeds

Soak the beans over night in water. Drain beans and place in a large
pot. Add 8 cups of water and bring to a boil. Skim the foam that
rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup
cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2
hours or until tender. Remove and discard the bay leaf. Place cumin
seeds in a large sauce pan and toast over medium heat. When seeds
darken, add chili powder, oregano, sundried tomatoes and tomatoes
with their juices. Stir well and bring mixture to a boil. Reduce heat
to low, cover and simmer for 30 minutes. In another bowl combine
bulgar wheat with 1/2 cup boiling water, cover and let stand for 10
minutes.

When beans are cooked, remove 1 cup with some liquid and puree in
blender. Combine the puree with the rest of the remaining beans. Stir
in the tomato mixture and bulgar. Season with salt and pepper and
simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a
pot over medium heat. Cover and cook until seeds begin to pop. Drop
in fennel seeds and cover, and cook until the popping stops and
fennel darkens slightly, about 10 to 15 seconds. To serve: Pour
spices into chili, add remaining 1/2 cup cilantro and stir to mix.
Spray or drizzle with olive oil. Options:use kidney or blackeye
beans. Top with scope of yogurt.

Black Bean Chili With Toasted Spice Seasoning
 
      Yield: 8 Servings
 
      3 c  dried black beans,soaked
      8 c  water
      2    jalapeno peppers,minced
  1 1/2 T  ginger,Grated
      1    bay leaf
      1 c  cilantro,Chopped
      1 t  cumin seeds
      2 T  chili powder
    1/2 T  oregano
    1/2 c  sun-dried tomatoes
      4 c  peeled,chopped plum tomatos
    1/3 c  bulgur wheat,Uncooked
    1/2 c  water,Boiling
  Salt  pepper SEASONING  =========
    1/2 T  mustard seeds
    1/2 t  fennel seeds

Drain beans.  Place in a large pot & add 8 c water.  Bring to a boil.

Add peppers, ginger, bay leaf & 1/2 c cilantro.  Cover & simmer for 1
1/2 to 2 hours.  Remove from heat & discard bay leaf.

Place cumin seeds in a pot & toast.  When seeds darken, add chili
powder, oregano, tomatoes.  Stir well & bring mixture to a boil.
Reduce heat & simmer for 30 minutes.  In another bowl, combine bulgur
with boiling water, cover & let sit for 10 minutes.

When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans.  Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover & cook till seeds
start to pop.  Add fennel seeds & cover.  Cook till popping stops &
fennel darkens.  Pour over chili.  Add remaining cilantro & drizzle
with olive oil.