| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Veg02 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Dried black beans |
| 2 |
c |
Chopped onion |
| 1 |
c |
Yellow bell pepper; 1/2" pieces |
| 1 |
c |
Red bell pepper; 1/2" pieces |
| 1 |
c |
Green bell pepper; 1/2" pieces |
| 1 |
tb |
Chili powder |
| 2 |
ts |
Cumin seeds |
| 2 |
ts |
Dried oregano |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
|
15 oz can Italian-style tomatoes; undrained & chopped |
| 1 1/2 |
oz |
Semisweet chocolate; coarsely chopped |
| 4 |
|
Cloves garlic; minced |
| 2 |
|
Jalapeno peppers; seeded & minced |
| 2 |
|
Bay leaves |
| 1 |
c |
Minced fresh cilantro |
| 1 |
ts |
Hot sauce; (to 2 tsp) |
INSTRUCTIONS
Sort and wash beans. Place in a large Dutch oven. Cover with water to 2
inches above beans. Bring to a boil and cook 2 minutes. Remove from heat;
cover, and let stand 1 hour. Drain beans. Place beans and next 14
ingredients (beans through bay leaves) in a crockpot. Cover with lid and
cook on low heat for 8 hours. Stir in cilantro and hot sauce.
NOTES : You can eliminate the quick-cook method for the black beans if you
soak them overnight.
Recipe by: Cooking Light, November 1998
Converted by MM_Buster v2.0l.
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