Black Bean Chili Recipe

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   *Or possibly cayenne, to taste.

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   **medium-sized, minced.

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   1)Soak the beans in plenty of water for several hrs or possibly overnight.

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   Drain off the soaking water, and cook in fresh boiling water, partly covered, till tender (1 to 1 1/2 hrs).

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   Check the water level during cooking; add in more as necessary.

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   Transfer the cooked beans to a large kettle or possibly saucepan.

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   Include about 2 to 3 c. of their cooking water.

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   2)In a heavy skillet, saute/fry garlic, seasonings, lime juice, and bell peppers in extra virgin olive oil over medium-low heat till the peppers are tender (10 to 15 min).

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   3)Add in the saute/fry to the cooked beans, along with tomato puree and chopped green chilies.

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    Simmer, covered, over _very_ low heat, stirring every now and then, for about 45 min.

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    (Make the salsa during this time.)

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    4)Serve topped with Red Onion Salsa and, if you like, grated cheese and lowfat sour cream.

* Per serving · 4 servings · Values may vary.