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4 c. black beans
3 c. canned crushed whole
2 large onions, finely chopped
1 1/2 c. green bell pepper,
1/2 c. olive oil
2 Tbsp. cumin seed
2 Tbsp. Beaujolais Blend herbs
or oregano
1 tsp. cayenne pepper
1 1/2 Tbsp. paprika
1/2 c. jalapeno chilies
2 cloves garlic, minced
1 tsp. salt
1/2 lb. Jack or Cheddar
cheese, grated
1/2 c. green onions, chopped
2/3 c. sour cream
cilantro (garnish)

Sort through beans; remove rocks and funky beans. Rinse
well. In large pot, cover beans with water (to several inches
above beans). Cover and bring to a boil. Reduce heat and cook
for 1 3/4 hours or until tender. Add more water if you start
to see the beans. Strain beans after cooking. Reserve 1 cup
of cooking water and add it back to beans.
In small pan, put herbs or oregano and cumin seed and
put in a 325 degrees oven for 10 to 12 minutes until fragrance is
toasty. Saute onions, green pepper and garlic in oil with
cumin seed and herbs, cayenne pepper, paprika and salt for 10
minutes or until onions are soft. Add tomatoes and chiles.
Add all to beans and stir. To serve, place 1 ounce grated
cheese, then 1 1/4 cups hot chili in a heated bowl. Put a
spoonful of sour cream on top of chili; sprinkle with green
onions and place cilantro on top. Serves 8 generously.
Freezes well.
Note: Can order Beaujolais Blend Herbs from Cafe
Beaujolais Bakery, Mendocino, California.

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