*  Exported from  MasterCook  *
 
                   Black Bean Chili with Red Onion Salsa
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Mexican
                 Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          Dried black turtle beans
    5                    Cloves garlic -- crushed
    2      teaspoons     Ground cumin
    2 1/4  teaspoons     Salt -- optional
                         Black pepper -- to taste
    2      teaspoons     Dried basil
      1/2  teaspoon      Dried oregano
                         Crushed red pepper OR
                         Cayenne -- to taste
    1      tablespoon    Fresh lime juice
    2      medium        Green bell peppers -- chopped
    2      tablespoons   Olive oil
      1/2  cup           Tomato puree
    2      cans          Diced green chilies - 4 oz
                         Red onion salsa -- recipe
 
                         Cheddar cheese -- grated
                         Monterey jack cheese -- grated
                         Sour cream -- for topping
                         -----RED ONION SALSA-----
    2      cups          Red onion -- chopped
      1/2  cup           Fresh cilantro -- minced
    2      cups          Fresh tomatoes -- minced
      1/2  teaspoon      Salt -- optional
    1      cup           Parsley -- minced
                         Black pepper to taste
 
 Soak beans in plenty of water for several hours or overnight. Drain off
 soaking water and cook in fresh boiling water, partly covered, until
 tender (1-1/2 hours). Check water level during cooking; add more as
 necessary. Transfer the cooked beans to a large kettle or saucepan.
 Include about 2-3 cups of their cooking liquid.
 In a heavy skillet, saute garlic, seasonings, lime juice, and bell
 peppers in olive oil over medium-low heat until the peppers are tender
 (10-15 minutes.
 Add the saute to the cooked beans, along with tomato puree and minced
 green chilies.  Simmer uncovered over very low heat stirring now and
 then for about 45 minutes. (Make the salsa during this time.) Serve
 topped with Red Onion Salsa and, if desired, grated cheese and sour
 cream. RED ONION SALSA DIRECTIONS: Combine all ingredients and mix well.
 For a finer consistency, give the mixture a bried whirl or two in a food
 processor or blender. Yield: 6-8 servings.
 
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