| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Asian |
Beans |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Prepared black bean sauce; 1/2 ounce * see note |
| 1 |
tb |
Corn oil |
| 1 |
lg |
Yellow onion; peeled and diced, 1 1/2 cups |
| 4 |
lg |
Garlic cloves; minced or 3 teaspoons dehydrated minced garlic |
| 1 |
tb |
Cumin seed; crushed |
| 2 |
lg |
Anaheim chili peppers; seeded and chopped or 8 ounces canned mild green chilies, chopped |
| 1 1/2 |
pt |
Chicken stock; Homemade |
| 1 |
c |
Chopped fresh cilantro; 2 bunches |
| 2 |
tb |
Unsweetened cocoa powder |
| 2 |
ts |
Ground cumin |
| 3 |
tb |
Chili powder |
| 30 |
oz |
Black beans; rinse, drain, and puree half the beans |
| 29 |
oz |
Premium diced tomatoes in puree |
| 1/2 |
ts |
Crushed red pepper flakes |
| 1 |
|
Lime; zest and juice |
|
|
Kosher salt; to taste |
|
|
Sour cream; plain yogurt, or Cilantro Crem |
|
|
Fraiche; see recipe |
| 1 |
c |
Quick Tomato Salsa; see recipe |
INSTRUCTIONS
Recipe By : Copyright © 1995 by Heidi Rabel
If you are using fermented beans, prepare them ahead. Rinse them several
times, then soak them in water for 3 hours (or overnight). Rinse again.
Puree with 1 cup stock.
In a large saucepan on medium heat, cook onion in oil until translucent
(about 6 - 8 minutes). Add garlic, cumin seed, and chopped pepper, and cook
5 minutes more. Reduce heat to low. Add remaining stock, 1/2 cup cilantro,
cocoa powder, cumin, chili powder, beans, tomatoes, and black bean sauce or
pureed fermented bean mixture. Simmer about 5 minutes. Add lime zest.
Simmer for 15 minutes more, then add lime juice and correct seasoning. The
longer it simmers the thicker it will become. Add the remaining 1/2 cup
cilantro about 3 minutes before serving.
NOTES : Soak black beans in water for 3 hours and then rinse. Fermented
black beans (packaged in small plastic bags), are available in Asian
markets. Their musky flavor cannot be duplicated, but they are salt-cured,
so soaking is essential. The Chinese black bean sauce found in most grocery
stores is made with these beans. However, it often contains lots of garlic,
so decrease the garlic by 1 tsp. To serve, ladle into warmed bowls and
garnish with Salsa and sour cream, yogurt, or cilantro Creme Fraiche.
Yield: 6 servings.
Posted to CHILE-HEADS DIGEST by Tantrika <hummer13@earthlink.net> on Oct
08, 1998, converted by MM_Buster v2.0l.
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