*  Exported from  MasterCook  *
 
                       BLK BEAN CHILI W/SPICE SEASON
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Veggie                           Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Black beans
    8       c            Water
    1       oz           Pepper jalapeno, cnd
    1 1/2   T            Fresh ginger root
    1       ea           Bay leaf
    1       c            Fresh cilantro
    1       t            Cumin seeds
    2       T            Chili powder
      1/2   T            Oregano
      1/2   c            Tomatoes, sun dried
   16       oz           Tomato canned, peeled
      1/3   c            Bulgur, dry
    2       t            Extra Virgin olive oil
      1/2   t            Fennel seed
      1/2   t            Mustard seeds
 
   Soak the beans over night in water. Drain beans and place in a large
   pot. Add 8 cups of water and bring to a boil. Skim the foam that
   rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup
   cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2
   hours or until tender. Remove and discard the bay leaf. Place cumin
   seeds in a large sauce pan and toast over medium heat. When seeds
   darken, add chili powder, oregano, sundried tomatoes and tomatoes
   with their juices. Stir well and bring mixture to a boil. Reduce heat
   to low, cover and simmer for 30 minutes. In another bowl combine
   bulgar wheat with 1/2 cup boiling water, cover and let stand for 10
   minutes.
   
   When beans are cooked, remove 1 cup with some liquid and puree in
   blender. Combine the puree with the rest of the remaining beans. Stir
   in the tomato mixture and bulgar. Season with salt and pepper and
   simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a
   pot over medium heat. Cover and cook until seeds begin to pop. Drop
   in fennel seeds and cover, and cook until the popping stops and
   fennel darkens slightly, about 10 to 15 seconds. To serve: Pour
   spices into chili, add remaining 1/2 cup cilantro and stir to mix.
   Spray or drizzle with olive oil. Options:use kidney or blackeye
   beans. Top with scope of yogurt.
  
 
 
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