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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