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    Wild Caribbean Black Bean Chili


    Source of Recipe


    D'Agostino, NYC

    List of Ingredients




    4 cups dried black beans


    1/4 cup vegetable oil


    4 medium onions, finely diced


    1/4 cup minced garlic


    1 to 2 tablespoons minced habanero peppers or 6 to 8 tablespoons minced fresh jalapeño peppers


    1/4 cup chili powder


    1/4 cup ground cumin


    2 tablespoons sugar


    2 teaspoons salt


    2 teaspoons ground black pepper


    3 teaspoons grated orange zest


    1-1/2 cups fresh orange juice


    2 teaspoons grated lime zest


    3/4 cup fresh lime juice


    One 28-ounce can crushed tomatoes


    6 cups water


    Sour cream


    Chopped fresh cilantro


    Minced scallions


    Lime wedges for squeezing

    Recipe



    Pick over and rinse:

    Drain. Combine the beans in a large pot with water to cover by 2 inches. Bring to a boil. Reduce the heat to low and simmer, partially covered, until almost tender, about 1 hour. Drain. Heat in the same large pot over medium heat until hot but not smoking:

    Add:

    Cook, stirring occasionally, until just starting to brown, 8 to 10 minutes. Add:

    Cook, stirring, for 1 minute. Add, stir together well, and bring to a simmer:

    Stir in the reserved black beans. Return to a simmer, cover, and reduce the heat to low. Cook, partially covered, checking occasionally and adding more water as needed, until the beans are just soft to the bite, 1-1/2 to 2 hours. Adjust the seasonings and serve, garnished, if desired, with:


    Yield
    8 to 10 servings



 

 

 

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