Black Bean Paste With Chilies Recipes

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

FANTASTIC BLACK BEAN CHILI

Steps:

• Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

BLACK BEAN PASTE WITH CHILIES

Steps:

• Place the black bean into a colander and run over with hot water and let the black bean drain until dry. Place the dry black bean into a lightly oil nonstick skillet and toast the black bean over a medium heat until well toasted. Place the toasted black bean into a stainless bowl and cool down room temperature.
• Combine all of the ingredients into the black beans and blend together and spoon into a glass jar and seal and place the refrigerator for three days before use.

BLACK BEAN CHILI

Steps:

• Heat 1 tablespoon oil. Cook chorizo; drain.
• Cook ground beef and pork together; drain 1 tablespoon oil.
• Cook vegetables about 5 minutes.
• Add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. Cover and cook 1 hour.
• Stir in beans and corn. Cook 15 minutes longer.
• Serve with warm corn tortillas and butter or cornbread.

BLACK BEAN CHILI WITH MUSHROOMS

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

BLACK BEAN-TOMATO CHILI

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.

BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)

PASTA DE FRIJOL NEGRO (BLACK BEAN PASTE)

Steps:

• In a large stockpot, combine the beans, garlic, and onion quarters. Cover the beans with water and bring to a boil.
• Cover the pot, lower the heat to a simmer, and cook until the beans are tender. This can take anywhere from 1 to 2 hours, depending on how old the beans are. If the liquid is evaporating too fast and the beans start to show, bring another cup or two of water to a boil and add it to the beans. Once the beans are cooked, salt to taste, stir, and continue cooking for 10 minutes.
• Once the beans are tender to the bite, remove and discard the garlic cloves and transfer the beans to a blender. Add the chile de arból and avocado leaves and puree until smooth.
• Heat the oil in a large sauté pan over medium heat. Once hot, add the chopped onion and cook until it starts to soften. Add the black bean puree and fry it for 15 minutes, stirring until the bean mixture has thickened.

IN THE BLACK CHILI PASTE

Steps:

• Your chili paste will use whatever kinds and heat-scale of chiles that you like. The paste I make, my own self, uses mostly ancho chiles, a large, juicy, dark purple pod that came from in New Mexico on Earth That Was. I like the mild heat and smoky flavor. The guajillo peppers are good for that, too. Sometimes I add some chipotle or cascabel , or for extra heat. Other folks who like Earth That Was Chinese often use tien tsin peppers, or for Indian use sanaam or dundicuts. Of course, the fun part is coming up with your own combination that's perfect for you.
• Okay, first off, remember that you're going to be handling chile peppers. They're hot. It's up to you whether or not you get some gloves from the medic to do the job of keeping your hands covered, but I can tell you from experience that without them... forgetting about having made chili paste and rubbing your eyes or other sensitive nether parts later on can be painful. My own self, I wear the gloves.
• Let's do this thing! Go ahead and weigh out 6 ounces of your choice of dried chiles. Remove the stems and all the seeds and discard them.
• Put the cleaned chiles into a galley bowl and pour boiling water over them until they're covered. Let 'em soak for 30 minutes.
• Drain the water from the chiles (you can keep the water and use it with your noodles, iffen you like).
• Find the food processor or food mill in the galley and put the soaked chiles in there, then purée them thoroughly. If you use a processor, press the resulting puree through a sieve to get a totally smooth paste. If you use a mill, it'll come out as a smooth paste from that. You'll have about 1 1/2 cups of chili paste.
• Get yourself a clean jar with a tight lid that's large enough and put the paste into it, then pour some vegetable oil over so that there's a couple of centimeters oil on top of the paste. The oil helps preserve the paste and it'll keep several months in the fridge this way. Without the oil, it'll keep for about 14 days.
• There, now you've got yourself your own Heat. Experiment with different kinds of dried chiles you find in port, and enjoy!
• Note: this recipe is included in the cookbook "Big Damn Chefs: The International Browncoat Charity Cookbook" and is my own recipe. "Big Damn Chefs" is available at BigDamnChefs.com and is a collaborative charity project. It is collection of recipes submitted by fans (also known as Browncoats) of Joss Whedon's "Firefly" television show.

BLACK BEAN CHILI

Steps:

• In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.