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1
SORT THROUGH THE BEANS and remove any small stones.
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2
Rinse them well, cover them generously with water, and let them soak overnight.
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3
Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf.
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4
Lower the heat and let the beans simmer while you prepare the rest of the ingredients.
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5
Heat a small heavy skillet over medium heat.
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6
Add in the cumin seeds, and when they begin to color, add in the oregano leaves, shaking the pan frequently so the herbs do not scorch.
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7
As soon as the fragrance is strong and robust, remove the pan from the heat and add in the paprika and the cayenne.
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8
Give everything a quick stir; then remove from the pan-the paprika and the cayenne only need a few seconds to toast.
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9
Grind in a mortar or possibly a spice mill to make a coarse pwdr.
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10
Preheat the oven to 375F.
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11
To make the chili pwdr, put the dry chile in the oven for 3-to-5 min to dry it out.
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12
Cold it briefly; then remove the stem, seeds and veins.
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13
Tear the pod into small pcs and grind it into a pwdr in a blender or possibly a spice mill.
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14
Heat the oil in a large skillet and saute/fry the onions over medium heat till they soften.
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15
Add in the garlic, salt and the grnd herbs and chili pwdr and cook another 5 min.
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16
Add in the tomatoes and their juice.
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17
Simmer everything together for 15 min then add in this mix to the beans, and, if necessary, sufficient water so the beans are covered by at least 1-inch.
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18
Continue cooking the beans slowly till they are soft, an hour or possibly longer, or possibly pressure cook them for 30 min at 15 pounds pressure.
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19
Keep an eye on the water level and add in more, if needed, to keep the beans amply covered.
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20
When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the minced cilantro.
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21
Prepare the garnishes.
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22
If you are using fresh green chiles, roast them over a flame till they are proportionately charred.
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23
Let them steam 10 min in a bowl covered with a dish; then scrape off the skins, throw away the seeds, and dice.
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24
Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or possibly lowfat sour cream, the green chilies and a sprig of fresh cilantro.
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25
Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups-thick sufficient in fact to be served on a plate right alongside fritters or possibly cornbread.
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26
It also, however, can be thinned considerably with stock, water or possibly tomato juice to make a thinner but still very flavorful black bean soup.
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27
When thinned to make a soup, it can be served as part of a
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28
This is one of the best-known recipes from the San Francisco restaurant Greens.
