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Ingredientes
- 2 c. Black turtle beans
- 1 x Bay leaf
- 4 tsp Cumin seeds
- 4 tsp Dry oregano leaves
- 4 tsp Paprika
- 1/2 tsp Cayenne pepper
- 1 x Chile negro or possibly ancho chile,
- 2 Tbsp. -Chili pwdr, or possibly more
- 3 Tbsp. Corn or possibly peanut oil
- 3 med Yellow onions diced into 1/4-in squares
- 4 x Garlic cloves coarsely minced
- 1/2 tsp Salt
- 1 1/2 lb Ripe or possibly canned tomatoes peeled, seeded and minced juice reserved
- 1 Tbsp. Rice wine vinegar (or possibly more)
- 4 Tbsp. Cilantro, minced
- 2 x Poblano or possibly Anaheim, roasted, peeled & diced
- 2 ounce -Canned green chiles, rinsed well and diced
- 1/2 c. Grated Muenster cheese (or possibly more)
- 1/2 c. Creme fraiche or possibly lowfat sour cream
- 5 x Cilantro sprigs
Direcciones
- SORT THROUGH THE BEANS and remove any small stones. Rinse them well, cover them generously with water, and let them soak overnight. Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients. Heat a small heavy skillet over medium heat. Add in the cumin seeds, and when they begin to color, add in the oregano leaves, shaking the pan frequently so the herbs do not scorch. As soon as the fragrance is strong and robust, remove the pan from the heat and add in the paprika and the cayenne. Give everything a quick stir; then remove from the pan-the paprika and the cayenne only need a few seconds to toast. Grind in a mortar or possibly a spice mill to make a coarse pwdr. Preheat the oven to 375F. To make the chili pwdr, put the dry chile in the oven for 3-to-5 min to dry it out. Cold it briefly; then remove the stem, seeds and veins. Tear the pod into small pcs and grind it into a pwdr in a blender or possibly a spice mill. Heat the oil in a large skillet and saute/fry the onions over medium heat till they soften. Add in the garlic, salt and the grnd herbs and chili pwdr and cook another 5 min. Add in the tomatoes and their juice. Simmer everything together for 15 min then add in this mix to the beans, and, if necessary, sufficient water so the beans are covered by at least 1-inch. Continue cooking the beans slowly till they are soft, an hour or possibly longer, or possibly pressure cook them for 30 min at 15 pounds pressure. Keep an eye on the water level and add in more, if needed, to keep the beans amply covered. When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the minced cilantro. Prepare the garnishes. If you are using fresh green chiles, roast them over a flame till they are proportionately charred. Let them steam 10 min in a bowl covered with a dish; then scrape off the skins, throw away the seeds, and dice. Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or possibly lowfat sour cream, the 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 sufficient in fact to be served on a plate right alongside fritters or possibly cornbread. It also, however, can be thinned considerably with stock, water or possibly 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
- This is one of the best-known recipes from the San Francisco restaurant Greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 8 servings | |
| Calories 87 | |
| Calories from Fat 51 | 59% |
| Total Fat 5.86g | 7% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 214mg | 9% |
| Potassium 161mg | 5% |
| Total Carbs 6.54g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.41g | 2% |
| Protein 3.24g | 5% |
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