Text 24282, 103 rader
Skriven 2012-05-01 05:57:52 av Dave Drum (1:261/38)
Ärende: Chile 264
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: San Fransisco Black Bean Chilli
 Categories: Vegetarian, Chili, Beans, Nuts, Chilies
      Yield: 8 Servings

      2 c  Black turtle beans
      1    Bay leaf
      4 ts Cumin seeds
      4 ts Dried oregano leaves
      4 ts Paprika
    1/2 ts Cayenne
      1    Chile negro or ancho chile,
           - (for chilli powder)
           +=OR=+
      2 tb -Chilli spice mix; or more
      3 tb Oil
      3 md Yellow onions; in 1/4" dice
      4 cl Garlic; coarse chopped
    1/2 ts Salt
  1 1/2 lb Ripe or canned tomatoes;
           - peeled, seeded, chopped,
           - juice reserved
      1 tb Rice wine vinegar (or more)
      4 tb Cilantro; chopped

MMMMM-------------------------GARNISHES------------------------------
      2    Poblano or Anaheim chilies;
           - roasted, peeled & diced
           +=OR=+
      2 oz Canned green chilies;
           - 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 375øF/190øC. To make the chilli
  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". 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 chilli 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

  Uncle Dirty Dave's Archives

MMMMM

... Thank you for sending me a copy of your book. I'll waste no time reading it

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)