Featured Recipe of the Month

Chili Black Beans With Toasted Spice Seasoning

Ingredients
· 3 cups dried black beans, soaked
· 8 cups water
· 2 jalapeno peppers, minced
· 1 1/2 tbsp grated ginger
· 1 bay leaf
· 1 cup chopped cilantro
· 1 tsp cumin seeds
· 2 tbsp chili powder
· 1/2 tbsp oregano
· 1/2 cup sun-dried tomatoes
· 4 cups plum tomatoes, peeled & chopped
· 1/4 cup uncooked wheat
· 1/2 cup boiling water
· Salt & pepper to taste
· 1/2 tbsp mustard seeds
· 1/2 tsp fennel seeds

-Drain all the water from the beans. Place the beans in a large pot & add 8 cups of water.
-Bring to a boil.
-Add peppers, ginger, bay leaf, 1/2 cup cilantro to the beans. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf.
-Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes.
-In another bowl, combine wheat with boiling water, cover & let sit for 10 minutes.
-When beans are cooked, remove 1 cup of them & puree it with some cooking liquid or any stock.
-Combine puree with remaining beans. Stir in tomato mixture & boiled wheat. Season & simmer for 10 minutes.
-Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover.
-Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.

Serves: 8