Black Bean Chili With Red Onion Salsa

Directions

1. Soak the beans in plenty of water for several hrs or possibly overnight. Drain off the soaking water and cook in fresh boiling water, partly covered, till tender (1 to 1-1/2 hrs). Check the water level during cooking; add in more as necessary. (Can be prepared up to 3 days in advance.) Transfer the cooked beans to a large kettle or possibly saucepan. Include 2 to 3 c. of their cooking water.
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).
3. Add in the saute/fry to the cooked beans, along with the tomato puree and chopped green chiles. Simmer, covered, over very low heat, stirring occasionally, for about 45 min.
4. Meanwhile, make the salsa. Combine all the ingredients and mix well. For a finer consistency, give the mix a brief whirl in the food processor or possibly blender.
5. Serve the chili topped with Red Onion Salsa and grated cheese and lowfat sour cream.
6. Notes: The beans can be soaked and cooked several days before preparing the chili. Both the chili and the salsa are great leftovers.
7. Serving Ideas: Serve with Banana-Cheese Empanadas from the Index.