Ingredients Jump to Instructions ↓

  1. 4 cups 640g / 22oz Dried black beans

  2. 2 tablespoons 30ml Oregano - dried

  3. 2 Onions - large, chopped

  4. 1 1/2 cups 219g / 7.7oz Green peppers - finely diced Warm flour tortillas

  5. 2 tablespoons 30ml Cumin seed

  6. 1/2 cup 118ml Olive oil

  7. 4 1/2 teaspoons 22ml Hungarian paprika

  8. 3 tablespoons 45ml Garlic - minced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately.


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