Name: Black Bean Chili with Red Onion Salsa
Ingredients: 4 c Dried black beans; 6 c 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, to taste; 1 tb Lime juice; 2 md Green bell peppers, chopped; 2 tb Olive oil; 1/2 c Tomato puree; 8 oz Green chiles, diced; Grated cheese and sour cream, for garnish; 2 c Red onion,chopped; 1/2 c Fresh cilantro, minced; 2 c Tomatoes, minced; 1/2 ts Salt; 1 c Parsley minced

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Autumn, Main dishes, Soups & ste, Southwester	6	Servings

INGREDIENTS

4	c	Dried black beans
6	c	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, to taste
1	tb	Lime juice
2	md	Green bell peppers, chopped
2	tb	Olive oil
1/2	c	Tomato puree
8	oz	Green chiles, diced
		Grated cheese and sour cream, for garnish
2	c	Red onion,chopped
1/2	c	Fresh cilantro, minced
2	c	Tomatoes, minced
1/2	ts	Salt
1	c	Parsley minced

INSTRUCTIONS

RED ONION SALSA
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. (Can be prepared up to 3 days in advance.) Transfer the
cooked beans to a large kettle or saucepan. Include 2 to 3 cups of their
cooking water.
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).
Add the saute to the cooked beans, along with the tomato puree and minced
green chiles. Simmer, covered, over very low heat, stirring occasionally,
for about 45 minutes.
Meanwhile, make the salsa. Combine all the ingredients and mix well. For a
finer consistency, give the mixture a brief whirl in the food processor or
blender.
Serve the chili topped with Red Onion Salsa and grated cheese and sour
cream.
Notes:  The beans can be soaked and cooked several days  before preparing
the chili. Both the chili and the salsa are great leftovers.
Serving Ideas:  Serve with Banana-Cheese Empanadas from the Index.
Per serving: 572 Calories; 7g Fat (11% calories from fat); 33g Protein;
100g Carbohydrate; 0mg Cholesterol; 1044mg Sodium
Recipe By: Mollie Katzen/Still Life With Menu
Posted to EAT-L Digest 20 November 96
Date:    Thu, 21 Nov 1996 09:25:59 -0500
From:    "McNamara, Kelly" <kmcnamara@LIGGETT.COM>

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