Black Bean Chili
3 Cups dried black beans
2 large onions, chopped
6 cloves garlic, minced
1 bay leaf
4 Tsp Cumin
1 Tbsp Sweet Hungarian Paprika
1/2 Tsp cayenne pepper
2 Tbsp Chili powder
2 tsp Oregano
1 Green Pepper, Chopped
2 can (16Oz) Peeled Tomatoes, With Juice, cut up
1 tsp Sugar
Salt To Taste
cider vinegar for sauteing
Soak the dried black beans overnight.
In large pan, saute 1/2 of the onions & 2 cloves of the garlic in cider vinegar. Once they are soft, add the black beans and 8 cups water (or enough to cover the beans by 1 inch) and the bay leaf. Bring to a boil, then cover and simmer 1 hour.
In a 2nd large pan, saute rest of onions until soft (again in cider/water), then add 2 cloves garlic and green pepper .. saute until the peppers get slightly soft.
Add spices (cumin, Hungarian paprika, chili, cayenne, oregano) and saute for an additional 3-5 minutes, adding more water if necessary to keep it from sticking to the bottom of the pan.
Add tomatoes & their juices, sugar, and 1/2 tsp salt. Simmer for 30 min.
When the beans have simmered for 1 hr, add them to the tomato mixture. Simmer this for 30 minutes and then throw in remaining 2 cloves of minced garlic.
Stir and simmer 1-2 additional hours, leaving the cover off to get to your desired thickness/consistency.
Add more salt if you need it during this cooking stage.