Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Dried black beans, soaked 1/2 c Sun-dried tomatoes
8 c Water 4 c Peeled, chopped plum tomatos
2 ea Jalapeno peppers, minced 1/3 c Uncooked bulgur wheat
1 1/2 tb Grated ginger 1/2 c Boiling water
1 ea Bay leaf Salt pepper
1 c Chopped cilantro ---------SEASONING----------
1 ts Cumin seeds 1/2 tb Mustard seeds
2 tb Chili powder 1/2 ts Fennel seeds
1/2 tb Oregano

Drain beans. Place in a large pot add 8 c water. Bring to a boil. Add
peppers, ginger, bay leaf 1/2 c cilantro. Cover simmer for 1 1/2 to 2
hours. Remove from heat discard bay leaf.

Place cumin seeds in a pot toast. When seeds darken, add chili powder,
oregano, tomatoes. Stir well bring mixture to a boil. Reduce heat
simmer for 30 minutes. In another bowl, combine bulgur with boiling water,
cover let sit for 10 minutes.

When beans are cooked, remove 1 c puree it with some cooking liquid.
Combine puree with remaining beans. Stir in tomato mixture bulgur.
Season simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover cook till seeds
start to pop. Add fennel seeds cover. Cook till popping stops fennel
darkens. Pour over chili. Add remaining cilantro drizzle with olive
oil.

"Vegetarian Times" July, 1993.

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