|
A tasty black bean chili that doesn't take long to cook.
Ingredients:
- 2 15 ounce cans black beans
- 2 medium sized yellow onions
- 2 jalapeno chiles, seeded and chopped, added to taste
- 4 medium sized tomatoes, skinned and chopped
- 4 cloves garlic, crushed
- 2/3 cups dry sherry
- 1 2/3 tablespoons coriander (or cilantro)
- 2 teaspoons chile powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon freshly ground black pepper
- Top with Monterey jack cheese
Directions:
Drain and wash black beans and place in pot with a tight fitting lid.
Add the onions, chiles, tomatoes, garlic, sherry, 2/3 tablespoon coriander (or cilantro), chile powder, salt, cumin and black pepper to the beans in the pot. Mix well, cover with lid and bring to a gentle boil.
Reduce the heat to low and let it simmer for 45 minutes. Stir occasionally.
Before serving, add the remaining coriander or other seasoning to taste if necessary.
Serve with some Monterey jack cheese on top.
This recipe was adapted from a similar recipe in The Garden of Earthly Delights Cookbook by Shea MacKenzie.
|
