Black Bean Chili
Monday, 26 May 2008
DescriptionThe Galley del Mar in Ridgeland, Mississippi, is an "upscale resort-area restaurant for fine, casual dining," according to owners Wayne Craft and Larry McCandless. Its specialty is spicy seafood dishes prepared by a collaboration of their cooking staff supervised by Lloyd Kent, but occasionally they drift off into the area of chili con carne. Note: This recipe requires advance preparation.
At a glance
8 to 10
Soak the beans overnight in water. Drain and refill the pot until the water just covers the beans, and bring to a boil. Reduce heat and simmer 1 hour.
Combine the red chile powder, cayenne, cumin, paprika, oregano, and bay leaf in a heavy skillet and toast until the spices are brittle, but do not burn.
Heat the olive oil and saute the onion, garlic, and bell pepper until soft. Add the spices and tomatoes and saute 15 minutes. Add the remaining ingredients and enough water to make a loose consistency and simmer, covered, for 2 hours. Adjust the water if necessary. Uncover and simmer, stirring occasionally, until thickened. Remove the ham hock and chile pod, add the cooked black beans, and serve in bowls garnished with sprigs of cilantro.