Black Bean Chili

Ingredients

Amount		Ingredient	Preparation
4	cups	black beans, dried	rinsed
2	tablespoons	cumin seeds
2	tablespoons	oregano	dried
1/2	cup	olive oil
2	large	onions	chopped
1 1/2	cups	green bell peppers	finely diced
3	tablespoons	garlic	minced
4 1/2	teaspoons	hungarian paprika
1	teaspoon	cayenne pepper
1	teaspoon	salt
3	cups	tomatoes	crushed in puree
4	each	jalapeno peppers	fresh, seeded, deveined, finely diced
1	large	sweet red bell pepper
6	ounces	goat (chevre) cheese	crumbled
1	x	sour cream
1	x	flour tortillas	warm

Directions

Place beans in large pot and cover with cold water.

Bring to a boil.

Remove from heat and let stand 2 hours. Drain beans and return to pot.

Add enough cold water to cover by two inches.

Cover and bring to a boil.

Reduce heat and simmer until beans are tender but not mushy, about 2 hours.

Add water as necessary.

Drain beans, reserving 3 cups liquid. Return beans to pot along with 1 cup of the cooking liquid.

Meanwhile, preheat the oven to 325 degrees.

Place cumin and oregano in small baking pan.

Roast until fragrant, shaking occasionally, about 10 minutes.

Heat oil in heavy skillet. Add onions, green pepper and garlic.

Stir over medium high heat for 3 minutes.

Add cumin and oregano mixture, paprika, cayenne, and salt.

Cook until onions are soft, about 10 minutes.

Mix in tomatoes and jalapenos.

Bring to a boil. Gently stir into the beans. If necessary, thin with reserved liquid.

Char and peel the red bell pepper. Dice into 1/4 pieces.

Place 1 oz goat cheese in each bowl.

Top with chili. Garnish with sour cream and diced red bell pepper.

Pass warm tortillas separately.

Serves 6 or more.