Vegeterian Chili and How To Cook Beans

I know it is not really chili time of year, but I wanted to use up some of my large supply of bulk beans and grains that were taking up all my precious cupboard space. The intense heat we have been having for awhile now in the SF Bay Peninsula complimented the heat of this chili perfectly. I served it over cooked brown rice for my meat lovinghusband and he really enjoyed it. I am so glad I am married to a vegetable lover. I must warn you that this is a spicy recipe. Cut down on the garlic, jalapeno, and cayenne to reduce the heat.

Note on How to Cook Beans: I rinse and soak my dry beans overnight in water with 1-2 tablespoons apple cider vinegar or lemon juice to increase their digestibilty and cut down on cooking time. The next morning I rinse them very thoroughly with water and cook them in boiling water for 90 minutes.

Ingredients:

• 1 lb dry, uncooked pinto beans*
• 1 lb dry, uncooked black beans*
• 1 large can organic diced tomatos in their own juices, undrained
• 2 large onions, minced fine
• 4 cloves garlic, minced fine
• 1 jalapeno pepper, seeded and minced fine
• 2 tablespoons organic extra virgin olive oil
• 1-2 cups water
• 2 bay leaves
• 1/2t salt
• 3t Cumin
• 2.5T Oregano
• 2t Paprika
• 1/2t Cayenne

Method:

1. Soak the beans overnight and cook per above instructions.

2. Heat olive oil in a large soup pot over medium low heat. Sautee onions until translucent, then add bell pepper, jalapeno, garlic, and all other spices.

3. Add tomatos and 1 c. water, cover and raise heigh to medium high to bring to a boil. Reduce heat, keep covered and simmering for 45 minutes at least. The longer you let it simmer the more delicious it will be. This recipe makes a lot of soup. Keeps in the fridge 4-5 days and freezes very well.

*These were the beans I had on hand. You can use 2lbs of any combo of beans you like. Traditional chili uses a mix of pinto and kidney beans.