Beans and Grains Recipes

2 c Black turtle beans
1 Bay leaf
4 ts Cumin seeds
4 ts Dried oregano leaves
4 ts Paprika
1/2 ts Cayenne pepper
1 Chile negro or ancho chile,
-(for chili powder), -ÿÿ 2 tb -Chili powder, or more
3 tb Corn or peanut oil
3 md Yellow onions
- diced into 1/4-in squares 4 Garlic cloves
- coarsely chopped 1/2 ts Salt
1 1/2 lb Ripe or canned tomatoes
-peeled, seeded and chopped - juice reserved 1 tb Rice wine vinegar (or more)
4 tb Cilantro, chopped
—–GARNISHES—– Green chiles: 2 Poblano or Anaheim,
- roasted, peeled & diced -ÿÿ 2 oz -Canned green chiles,
- rinsed well and diced 1/2 c Grated Muenster cheese
- (or more) 1/2 c Creme fraiche or sour cream
5 Cilantro sprigs

SORT THROUGH THE BEANS and remove any small stones. Rinse them well, cover them generously with water, and let them soak overnight. 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. Lower the heat and let the beans simmer while you prepare the rest of the ingredients. Heat a small heavy skillet over medium heat. Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don’t scorch. As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne. Give everything a quick stir; then remove from the pan–the paprika and the cayenne only need a few seconds to toast. Grind in a mortar or a spice mill to make a coarse powder. Preheat the oven to 375F. To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out. Cool it briefly; then
remove the stem, seeds and veins. Tear the pod into small pieces and grind it into a powder in a blender or a spice mill. Heat the oil in a large skillet and saute the onions over medium heat until they soften. Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes. Add the tomatoes and their juice. Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch. Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds pressure. Keep an eye on the water level and add more, if needed, to keep the beans amply covered. When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the chopped cilantro. Prepare the garnishes. If you are using fresh green chiles, roast them over a flame until they are evenly charred. Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice. Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro. Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups–thick enough in fact to be served on a plate right alongside fritters or cornbread. It also, however, can be thinned considerably with stock, water or tomato juice to make a thinner but still very flavorful black bean soup. When thinned to make a soup, it can be served as part of a meal rather than a meal in itself. This is one of the best-known recipes from the San Francisco restaurant Greens. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

4 c Dried black beans
2 tb Oregano, dried
2 Onions, large, chopped
1 1/2 c Green peppers, finely diced
Warm flour tortillas 2 tb Cumin seed
1/2 c Olive oil
4 1/2 ts Hungarian paprika
3 tb Garlic, minced

Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top
with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer’s 1980 World Champ. Chili