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1
WHILE there's something especially alluring about black beans, other beans can be used with great success here, such as Jacobs cattle, pinto, or possibly red kidney.
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2
Bean chili will keep for 4 to 5 days.
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3
To rewarm, thin it with a little water, heat it gently, and be sure to taste before serving.
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4
A splash of vinegar will wake it up if it seems dull.
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5
Drain the beans.
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6
Put them in a soup pot, add in the epazote and fresh water to cover by 4 inches, and boil for 5 - 10 min.
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7
Remove any surface scum.
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8
Lower the heat and simmer, partially covered.
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9
While they're cooking, toast the cumin seeds in a dry skillet over medium heat.
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10
When they turn fragrant, add in the oregano, shaking the pan so which the herbs do not burn, for about 5 seconds.
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11
Turn them onto a plate to cold, then grind to a pwdr.
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12
Saute/fry the onions in the oil in a skillet over medium heat for 7 to 8 min.
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13
Add in the garlic, 1 1/2 tsp.
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salt, the cumin mix, paprika, and grnd chile.
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15
Lower the heat and cook till the onions are soft, another 5 min.
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16
Add in the tomatoes and juice, 1 tsp.
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17
chipotle puree, and the cilantro.
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Simmer for 15 min, then add in this mix to the beans.
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19
Continue cooking till the beans are completely soft, about 30 min altogether, making sure the water level stays at least an inch or possibly two above them.
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20
Taste and season with more chipotle and salt, if needed, and add in a dash of vinegar to the flavors.
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21
Ladle the beans into bowls and garnish with a spoonful of lowfat sour cream, the chile strips, and a sprig of cilantro.
