Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Dried black beans, sorted 1 ts Cayenne pepper
-and rinsed 1 ts Salt
2 tb Cumin seed 3 c Crushed tomatoes in puree
2 tb Dried oregano, preferably 4 Fresh Jalapeno peppers,
-Mexican -seeded and deveined, finely
1/2 c Olive oil -chopped
2 lg Onions, chopped 1 lg Red bell pepper
1 1/2 c Finely diced green bell 6 oz Goat cheese, crumbled
-peppers -Sour cream
3 tb Minced garlic -warm flour tortillas
4 1/2 ts Hungarian paprika

Place beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours.

Drain beans and return to pot. Add enough cold water to cover by two
inches. Cover and bring to a boil. Reduce heat and simmer until
beans are tender but not mushy, about 2 hours. Add water as necessary.

Drain beans, reserving 3 cups liquid. Return beans to pot along with
1 cup of the cooking liquid.

Meanwhile, preheat the oven to 325 degrees. Place cumin and oregano
in small baking pan. Roast until fragrant, shaking occasionally,
about 10 minutes.

Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir
over medium high heat for 3 minutes. Add cumin and oregano mixture,
paprika, cayenne, and salt. Cook until onions are soft, about 10
minutes. Mix in tomatoes and jalapenos. Bring to a boil. Gently stir
into the beans. If necessary, thin with reserved liquid.

Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz
goat cheese in each bowl. Top with chili. Garnish with sour cream
and diced red bell pepper. Pass warm tortillas separately.

Serves 6 or more.

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