Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 c olive oil,or other low
-cholesterol,oil
4 c black beans
2 T cumin seed
2 T oregano
2 lg yellow onions,finely
1 -- (or to taste),Chopped
1 1/2 c green bell peppers -- finely
1 chopped
2 cloves garlic --,Minced
1 t salt
3 c tomatoes,whole canned --
1 crushed
8 sprig cilantro -- fresh
3/4 c jalapeno chiles,finely
1 -- (or to taste),ChoppedSort and clean beans. Rinse well. Place beans in large pot and cover
with several inches of water. Cover and bring to boil. Reduce heat
and cook for 1 3/4 hours or until beans are tender. Add more water as
needed to keep beans covered. Reserve 1 cup cooking water, then
strain beans. Set aside. Place cumin seed and oregano in a small pan
and bake in a 325 F oven for 10 to 12 mins until fragrance is toasty.
Saute onions, green peppers, and garlic in oil along with the cumin,
oregano, and salt for 10 mins or until onions are soft. Add tomatoes,
cilantro, and chiles to the beans along with sauteed onion mixture.
Simmer for 15 mins to blend flavors. Serve portions of 1 1/4 cups hot
chili in a preheated bowl. Garnish with grated cheese and/or diced
onions and fresh chopped cilantro to taste. This recipe freezes well.
Makes 8 generous servings.

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