Prep 45 mins
Cook 11 hrs
From Cafe Terra Cotta, Tucson, AZ in Southwest Tastes by Ellen Brown
- 1 lb dried black beans
- 1 tablespoon ground cumin
- 1⁄2 teaspoon cayenne
- 2 teaspoons paprika
- 1 tablespoon dried oregano
- 1 dried pasilla pepper (you can substitute ancho or New Mexican red)
- 1 bay leaf
- 1 tablespoon oil
- 1 yellow onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- 1 green bell pepper, seeded, deribbed, and finely chopped
- 4 large tomatoes, cored and roughly chopped
- salt and pepper
- 3 jalapeno chilies, seeded, deribbed, and finely chopped
- 1⁄2 cup cilantro leaf
- 1 lb grilled sirloin steak, cut into 1/2in cubes
- 6 tablespoons grated asiago cheese or 6 tablespoons fontina
- Pour the beans into a colander and rinse under running water, sorting through them to remove any small stones. Either soak the beans in water to cover overnight, or bring them to a boil in water to cover, boil 2 min, and then turn off the heat, cover the pot, and allow then to soak for 1 hour, If using the latter method, the cooking should continue promptly.
- Heat a dry skillet over med heat and toast the cumin, cayenne, paprika, and oregano until they start to become fragrant. Be careful not to let them burn.
- Grind the pasilla chili and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.
- Heat the oil in a saucepan and saute the onion, garlic, and green pepper over med heat until they are soft and translucent, about 5 minute Add the toasted spices, ground spices, tomatoes, and a sprinkling of salt and pepper, and saute for 15 min, stirring occasionally.
- Add the vegetable mix to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 11/2-2 hours, or until the beans are tender. Adjust seasoning, and add the chopped cilantro and the jalapenos, along with the cubes of sirloin, and simmer for 10 minute
- Serve in bowls with a sprinkling of asiago cheese on each.