BLACK BEAN CHILI WITH ORANGES
=============================
(serves 6-7)
Ingredients + Instructions:
---------------------------
In a 5- to 6-quart pan (with lid), combine:
2 large (about 1 pound, total) onions, chopped
2 cloves garlic, pressed or minced
1 TBS salad oil.
Place over high heat.
Stir often until onions are tinged with brown,
about 8 minutes.
Add:
----
2 quarts regular-strength chicken broth
1 pound (about 2 1/2 C) dried black
beans, sorted for debris and rinsed
1 TBS coriander seed
1 tsp whole allspice
1 tsp dried oregano leaves
3/4 tsp crushed dried hot red chilies
6 cardamom pods, hulls removed (1/4 tsp seed).
Bring to a boil over high heat.
Reduce heat to simmer.
Cover and simmer until beans are tender
to bite, about 1 1/2 to 2 hours.
While the beans simmer, prepare the fruit
as follows:
Remove 2 teaspoons zest from:
2 1/2 pounds (approximately) oranges,
mandarins (tangerines),
tangelos, or tangelolos.
(Tangelolos, a cross between
grapefruit and tangelos, are
a fairly recent development and
aren't widely available.)
Ream enough fruit to produce:
1/2 C juice.
Remove the peel and white membrane from
the remaining fruit.
Thinly slice fruit crosswise.
Remove any seeds.
After the beans become tender, raise
heat to high, uncover, and boil until
most of the liquid evaporates, about
10 - 15 minutes. (Reduce the heat and
stir occasionally as mixture thickens.)
Remove beans from heat and stir in:
1 tsp zest
the 1/2 C juice.
Ladle beans into serving bowls.
Place the sliced fruit equally on top
of the beans in each bowl.
Add to taste:
sour cream
fresh cilantro (coriander) sprigs
salt.
Garnish with the remaining 1 tsp zest.
Source: Sunset magazine, January 1993
Yo quiero tener un millón de amigos
y así más fuerte poder cantar. - Roberto Carlos
--
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