6 c Cooked black beans
1 1/2 tb Cumin seed
1 1/2 tb Dried oregano
3 tb New Mexico chili powder; to
-taste
1/2 ts Cayenne
1 ts Paprika; or more
1 tb Virgin olive oil;
-full-flavored
3 c Sweet onions; chopped
3 ts Minced garlic; or less
4 c Chopped tomatoes; canned,
-drain and reserve the juice
1 ts Chipotle pepper; with adobo
-sauce, chopped, or more
1 tb Fresh lime juice; or malt
-vinegar
1/4 c Chopped fresh cilantro;
-(coriander)
Cornbread mix; Callender’s,
-see cooks note
1/4 c Corn kernels; or more
In a small skillet, combine cumin seed, oregano, chili powder,
cayenne and paprika (hot or sweet). Place over medium heat and toast,
shaking the pan constantly (if it starts to burn, it IS!), until
fragrant, up to 5 minutes.
Remove from skillet onto a plate (paper works) and allow to cool.
Transfer to a mortar and grind the cumin seed. Set aside.
In a large, heavy pot (for the beans) heat the oil and add the onion;
saute until soft; about 4 minutes. Add garlic and the spices; and
warm about 1 minute. Add the tomatoes and chipotle; bring to a boil;
reduce heat; simmer for bout 15 minutes. Add juice from the canned
tomatoes if necessary to help create a sauce.
Add the beans, and more tomato juice and water to cover the beans
barely. Simmer until the mixture is well flavored: 20 to 30 minutes.
Remove the chili from the heat; stir in the lime juice and chopped
cilantro.Depending upon how “soupy” the beans are, use slotted spoon
to portion stew to oven-proof (1-1/2 cup) bowls.
Top with corn meal mixed according to the package, adjusted for the
added corn kernels. COOKS-NOTE Or top with corn kernels and sprinkle
1 or 2 tablespoons of cornmeal (dry) on top.
NUTRITION est by mastercook – 237 cals, 3g fat (12% cff)
Yields
8 servings