Black Bean Chili
Slightly modified from "Jane Brody's Good Food Gourmet", which adapted it from "Bon Appetit", which was inspired by Greens restaurant in San Francisco.
2 tablespoons olive oil
1 1/2 cups chopped onion
2 teaspoons minced garlic (2 large cloves), divided
4 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
1/2 teaspoon red pepper flakes
7 cups water
1 28-ounce can tomatoes, drained, with their juice reserved, and chopped
1 pound dried black beans, picked over, rinsed, soaked 10 hours or longer in water to cover by at least 4 inches, and drained
3/4 teaspoon salt, or to taste (optional)
1 tablespoon tequila (optional)
1 tablespoon red-wine vinegar (I use regular vinegar just because it's more convenient)
plain nonfat or low-fat yogurt for garnish
minced cilantro or fresh parsley for garnish
Saute onion and 1 1/2 tsp garlic in oil. Add cumin, coriander, chili powder, and red pepper flakes and saute. Add water, tomatoes & juice, beans, and boil. Cover and simmer for about 3 1/2 hrs, stirring occasionally. Add salt if desired.
Puree half of mixture and return to pot. Add remaining garlic and simmer 15 min. Add tequila and vinegar just before serving.