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Entree
Mexican
8 - 10 servings
15 minutes
1 hour 20 minutes
2 (11 ounces) tubs black beans (about 28 ounces cooked)
Water to cover beans
8 cups boiling water
2 jalapeno peppers, minced
1 bay leaf
1 cup cilantro, chopped
1 teaspoon cumin
2 tablespoons chile powder
½ teaspoon oregano
½ (3 ounces) package Italian Sun Dried Tomatoes (1½ ounces), chopped
½ package (4 ounces) Tabbouleh, uncooked
¾ cup boiling water
½ teaspoon each salt and pepper
Place beans in a large pot and cover with the water. Bring to a boil and then strain.
Add 8 cups of boiling water, the peppers, bay leaf, half of the cilantro, cumin, chili powder, oregano and the sun dried tomatoes. Cover and simmer for 45 minutes to 1 hour, or until beans are soft.
Meanwhile, in a small saucepan, add the tabbouleh to ¾ cup of boiling water, stir and remove from the heat.
When the beans are cooked, remove 1 cup with cooking liquid and puree it.
Add the pureed beans back to the pot and stir in the tabbouleh. Season with salt and pepper and simmer for 10 minutes.
Stir in remaining cilantro and serve.
I like to garnish my chili with a dab of sour cream and shredded cheese.
