Prep 15 mins
Cook 5 hrs
This recipe came to me by way of the February 2005 Zaar recipe adoption. I have made some healthier modifications to the recipe and I hope the end result is one you will enjoy. Prep time includes soaking and cooking the dried beans, but could easily be cut by using canned beans.
- 2 (1 lb) bags dried black beans
- 2 tablespoons cumin seeds
- 1 1⁄2 tablespoons chili powder
- 2 tablespoons oregano, dried
- 2 tablespoons canola oil
- 2 large onions, chopped
- 1 1⁄2 cups green peppers, finely diced
- 4 1⁄2 teaspoons Hungarian paprika
- 3 tablespoons garlic, minced
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can whole tomatoes, broken up
- 4 jalapenos, seeded and deveined, finely chopped
- Place Beans in large pot,cover with cold water and bring to a boil.
- Remove from heat and let stand 2 hours.
- Drain beans, return to the pot and add enough cold water to cover by two inches.
- Cover the pot and bring to a boil.
- Reduce heat and simmer until beans are tender but not mushy, about 2 hours, adding water as necessary.
- Drain the beans, reserving the cooking liquid.
- Return the beans to the pot along with 1 cup of the cooking liquid.
- Meanwhile in a large sauté pan toast the cumin seed and oregano until they begin to give up their fragrance, shaking occasionally and being careful not to burn.
- Remove the cumin and oregano from the sauté pan once they are toasted and set aside.
- Heat oil in the same sauté pan.
- Add the onions, green pepper and garlic.
- Stir over medium high heat for 3 minutes.
- Add cumin and oregano mixture, paprika, cayenne, chili powder and salt.
- Cook until onions are soft, about 10 minutes.
- Mix in both types of canned tomatoes and chopped jalapeños.
- Bring to a boil.
- Gently stir the tomato mixture into the beans, and simmer 20 minutes to let the flavors mingle and develop, checking and thinning with reserved cooking liquid if necessary.