INGREDIENTS

INSTRUCTIONS

Continuation of Directions from Part One Add cumin seeds, and when
they begin to color, add the oregano leaves, shaking the pan
frequently so the herbs don't scorch. As soon as the fragrance is
strong and robust, remove the pan from the heat and add the paprika
and cayenne. Give everything a quick stir; then remove from the pan,
the paprika and cayenne only need a few seconds to toast. Grind in a
mortar or spice mill to make a coarse powder. Preheat the oven to
375F. To make the chili powder, put the dried chile in the oven for
3-to-5 minutes to dry it out. Cool briefly; then remove the stem,
seeds and veins. Tear pod into small pieces and grind into a powder  in
a blender or a spice mill. Heat oil in a large skillet and saute  the
onions over med.heat until they soften. Add garlic, salt, ground  herbs
and chili powder and cook another 5 minutes. Add tomatoes and  their
juice. Simmer everything together for 15 minutes then add this  mixture
to the beans, and, if necessary, enough water so the beans  are covered
by at least 1". Continue cooking beans slowly until they  are soft, an
hour or longer, or pressure cook them for 30 minutes at  15 pounds
pressure. Keep an eye on the water level and add more, if  needed, to
keep beans amply covered. When beans are cooked, taste  them and season
to taste with the vinegar, additional salt if needed,  and the chopped
cilantro. Prepare garnishes. If you are using fresh  green chiles,
roast over a flame until evenly charred. Let steam 10  minutes in a
bowl covered with a dish; then scrape off the skins,  discard the
seeds, and dice. Serve chili ladled over a large spoonful  of grated
cheese and garnish with creme fraiche or sour cream, green  chilies and
a sprig of fresh cilantro. Though served in a bowl and  eaten with a
spoon, this chili is a great deal thicker than most  soups... thick
enough in fact to be served on a plate right alongside  fritters or
cornbread. It also, however, can be thinned considerably  with stock,
water or tomato juice to make a thinner but still very  flavorful black
bean soup. When thinned to make a soup, it can be  served as part of a
meal rather than a meal in itself. This is one of  the best known
recipes from the San Francisco restaurant Greens.  DEBORAH MADISON -
PRODIGY GUEST  CHEFS  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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