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Black Bean Chili




Source of Recipe


Great Vegetarian Cooking Under Pressure by Lorna J. Sass


Recipe Introduction


Serving Size 6


List of Ingredients




2 cups dried black beans, picked over, rinsed & soaked overnight in ample water to cover, or speed-soaked
1 tablespoon olive oil
1 teaspoon whole cumin seeds
2 cups coarsely chopped onions
1 tablespoon garlic, finely minced
1 large red bell pepper, seeded/diced
1-2 dried chipotle peppers, stemmed/thin, sliced
1 1/2 to 2 tbsps. mild chili powder
1 1/2 teaspoons dried oregano leaves
1/4 teaspoon ground cinnamon
3 cups boiling water, approximately
salt and freshly ground pepper, to taste
2 cups finely chopped fresh plum tomatoes, or canned-drained
1/2 cup tightly packed minced fresh coriander, or parsley
1 ripe avocado, pref. Haas peeled, pitted and thinly sliced
1 lime, in 6-8 wedges

Recipe



Drain and rinse the beans. Set aside.
Heat the oil in the pressure cooker. Sizzle the cumin seeds over Medium-High heat just until they begin to pop, 5-10 seconds. Stir in onions, garlic and bell peppers and cook, stirring constantly, for 1 minute. Add the reserved beans, chipotle pepper(s), chili powder, oregano, fennel, cinnamon and enough boiling water (stand back to avoid sputtering oil) to just cover the mixture. Stir well. Lock the lid in place.
Over High heat, bring to High pressure.

Lower the heat just enough to maintain High pressure and cook for 12 minutes. Reduce the pressure with a quick release method (usually putting pot under running cold water). Remove the lid, tilting it away from you to allow any excess steam to escape. If the beans are not quite tender, replace -- but do not lock -- the lid, and simmer until the beans are done.

Stir in the salt and pepper and the tomatoes. The chili should be fairly thick. If time permits, let the chili sit in the cooker at room temperature with the lid slightly ajar
for a few hours to thicken. If it's still too thin, or if you are serving it immediately, with a slotted spoon, transfer 1 cup of the beans to a food processor or blender and puree. Stir the puree back into the chili.

Just before serving, stir in all but about 2 tablespoons of the coriander. Reheat, if necessary. Transfer to a casserole or individual bowls and garnish with decoratively arranged avocado slices, lime wedges and the remaining
coriander.