Title: Black Bean Chili #2
Categories: Soup
Yield: 8 Servings

3 c Dried black beans
2 lg Onions; chopped
6 Cloves garlic; minced
1 Bay leaf
4 ts Cumin
1 tb Sweet hungarian paprika
1/2 ts Cayenne pepper
2 tb Chili powder (see note)
2 ts Oregano
1 Green pepper; chopped
2 cn (16-oz) peeled tomatoes;
-with juice; cut up
1 ts Sugar
Salt to taste
Cider vinegar for sauteing
Note: if you have the real
-stuff; use 2 tsp chili &
-the rest paprika

Soak beans overnight.

In large stockpot, saute 1/2 of the onions & 2 cloves of the garlic in
cider vinegar (and water, if the fumes are killing you). Once they are
soft, add 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 2nd large stockpot, saute rest of onions until soft (again in
cider/water), then add 2 cloves garlic and green pepper..saute until
peppers get slightly soft. Add spices (cumin, Hung. paprika, chili,
cayenne, oregano) and saute 3-5 additional minutes, adding water if
necessary to keep from sticking to the bottom. Add tomatoes & their juices,
sugar, and 1/2 tsp salt. Simmer for 30 min.

When beans have simmered for 1 hr, add them to the tomato mixture (when it
is done with 30 minutes of simmering by itself) and throw in remaining 2
cloves of minced garlic. Stir and simmer 1-2 additional hours, leaving the
cover off or on (I chose off) to get your desired thickness/consistency.
Add more salt if you need it during this cooking stage.

I mean this recipe is AMAZING...I'm going to make it again this weekend!
It's excellent over rice, plain with bread (cornbread!) or over potatoes.

Recipe By: Carol A. Ruiz (203) 727-7706

MDS@SIMBA.MONENG.MEI.COM

(MARK SCHEFFLER)

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