Title: Black Bean Chili #3
Categories: Vegetable
Yield: 8 Servings

4 c Dried black turtle beans
Cloves garlic -- crushed
2 ts Ground cumin
2 1/4 ts Salt
Black pepper to taste
2 ts Dried basil
1/2 ts Dried oregano
Crushed red pepper or
-cayenne; to taste
1 tb Fresh lime juice
Green bell peppers; medium
-size; chopped
2 tb Olive oil
1/2 c Tomato puree
(4-oz) cans diced green
-chiles
Red onion salsa recipe

----------------------------------TOPPING----------------------------------
Grated cheese and sour cream

1) Soak the beans in plenty of water for several hours or overnight. Drain
off the soaking water, and cook in fresh boiling water, partly covered,
until tender (1 to 1 1/2 hours). Check the water level during cooking; add
more as necessary. Transfer the cooked beans to a large kettle or saucepan.
Include about 2 to 3 cups of their cooking water. 2) In a heavy skillet,
saute garlic, seasonings, lime juice, and bell peppers in olive oil over
medium-low heat until the peppers are tender (10 to 15 minutes). 3) Add
the saute to the cooked beans, along with tomato puree and minced green
chilies. Simmer, covered, over _very_ low heat, stirring every now and
then, for about 45 minutes. (Make the salsa during this time.) 4) Serve
topped with Red Onion Salsa and, if desired, grated cheese and sour cream.

NOTE: The recipe did not state how many cloves of garlic, bell peppers or
cans of chiles to use!

MDS@SIMBA.MONENG.MEI.COM

(MARK SCHEFFLER)

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