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2 1/2 lb oranges for zest,juice,
-slices
Combine in onions, garlic, and oil in a lidded 6 quart sauce pan,
over high heat. Stir often until onions are tinged with brown, about
8 minutes. Add remaining ingredients, but not zest, juice, or slices,
to onions, etc., and bring to a boil over high heat. Reduce heat to
simmer. Cover and simmer until beans are tender to bite, about 1 1/2
to 2 hours.
While beans simmer, remove 2 teaspoons zest, squeeze 1/2 cup juice,
remove peel and white membrane from rest of fruit and slice thinly
crosswise, removing seeds. After the beans become tender, raise heat
to high, uncover, and boil until most of the liquid evaporates, about
10 15 minutes. (Reduce the heat and stir occasionally as mixture
thickens.) Remove beans from heat and stir in 1 tsp zest and the 1/2
C juice. Ladle beans into serving bowls. Place the sliced fruit
equally on top of the beans in each bowl. Add to taste: sour cream,
fresh cilantro sprigs, salt. Garnish with the remaining 1 tsp zest.
 Black Bean Chili With Rice
Yield: 8 Servings
1 lb lean beef,Ground
3 c black beans,Cooked
1 c green pepper,Diced
1 c onions,Chopped
1 c carrots,Diced
1 T chili powder
2 garlic cloves,minced
2 bay leaves
1/2 t red pepper,Ground
3 c vegetable (or tomato juice)
4 c hot rice,Cooked
Cook beef in 2-3 quart sauce pan over medium heat, stirring to
crumble. Add all ingredients except rice. Bring to boil; simmer
uncovered 20-25 minutes. Remove bay leaves. Serve over hot rice with
chips on side.
 Black Bean Chili With Spice Seasoning
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.
 Black Bean Turkey Chili
Yield: 1 Servings
1 lb dry black beans
1 1/2 lb skinless turkey breast,cut
1 into small pieces
2 c red pepper,Chopped
1 1/2 c onion,Chopped
4 jalapenos,chopped
4 garlic cloves,minced
4 T vegetable oil
1/4 c chili powder
2 t cumin seed
1 t coriander,Ground
4 tomatoes,chopped
1 c water (or non alchoholic)
1 beer
Soak beans in cold water for two hours. Drain. Put the beans in a [ Pobierz całość w formacie PDF ]