| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Dried black beans; soaked |
| 8 |
c |
Water |
| 2 |
|
Jalapeno peppers; minced |
| 1 1/2 |
tb |
Grated ginger |
| 1 |
|
Bay leaf |
| 1 |
c |
Chopped cilantro |
| 1 |
ts |
Cumin seeds |
| 2 |
tb |
Chili powder |
| 1/2 |
tb |
Oregano |
| 1/2 |
c |
Sun-dried tomatoes |
| 4 |
c |
Peeled; chopped plum tomatos |
| 1/3 |
c |
Uncooked bulgur wheat |
| 1/2 |
c |
Boiling water |
|
|
Salt & pepper; to taste |
| 1/2 |
tb |
Mustard seeds |
| 1/2 |
ts |
Fennel seeds |
INSTRUCTIONS
Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add
peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2
hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili powder,
oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat &
simmer for 30 minutes. In another bowl, combine bulgur with boiling water,
cover & let sit for 10 minutes.
When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans. Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds
start to pop. Add fennel seeds & cover. Cook till popping stops & fennel
darkens. Pour over chili. Add remaining cilantro & drizzle with olive
oil.
"Vegetarian Times" July, 1993.
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