Ingredients
4
C Dried black beans, sorted and rinsed
2
T dried oregano, preferably Mexican
1
1/2 C finely diced green bell peppers
4
1/2 tsp Hungarian paprika
3
C crushed tomatoes in puree
4
fresh Jalapeno peppers, seeded and deveined, finely chopped
6
oz Goat cheese, crumbled
Directions
1.
Place beans in large pot and cover with cold water. Bring to a boil.
2.
Remove from heat and let stand 2 hours.
3.
Drain beans and return to pot. Add enough cold water to cover by two
4.
inches. Cover and bring to a boil. Reduce heat and simmer until
5.
beans are tender but not mushy, about 2 hours. Add water as
7.
Drain beans, reserving 3 cups liquid. Return beans to pot along with
8.
1 cup of the cooking liquid.
9.
Meanwhile, preheat the oven to 325 degrees. Place cumin and oregano
10.
in small baking pan. Roast until fragrant, shaking occasionally,
12.
Heat oil in heavy skillet. Add onions, green pepper and garlic.
13.
Stir over medium high heat for 3 minutes. Add cumin and oregano
14.
mixture, paprika, cayenne, and salt. Cook until onions are soft,
15.
about 10 minutes. Mix in tomatoes and jalapenos. Bring to a boil.
16.
Gently stir into the beans. If necessary, thin with reserved liquid.
17.
Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz
18.
goat cheese in each bowl. Top with chili. Garnish with sour cream
19.
and diced red bell pepper. Pass warm tortillas separately.
