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Espresso Bean Chili



Yield: 4 Servings

1 1/3 c black beans
1 bay leaf
3 md cloves garlic,peeled and
1 minced
1 md onion,peeled and finely
1 chopped
4 t espresso powder,Instant
1 (medaglia d'oro is widely
1 available)
1 1/2 T chili powder (more to
1 taste)
2 t cumin,Ground
2 t oregano leaves,Dried
1 crushed
28 oz can tomatoes,Crushed
1/4 t salt
2 T cilantro (chinese,Minced 1 parsley)
OPTIONAL =======================
1/2 c plain nonfat yogurt
1 T lime juice


1. Put the beans in a large bowl and cover with lots of water. Cover and let soak overnight. (Or place the beans in a saucepan, cover with water and bring to a boil. Boil 1 minute. Let sit 1 hour.)
2. Drain the beans and place in a large pan. Add 3 cups water and the bay leaf. Bring to a simmer.
3. In a (non-stick) skillet cook the garlic and onions over medium heat for 10 minutes. Add the espresso powder, chili powder, cumin, oregano, and tomatoes. Simmer 15 minutes.
4. Stir the tomato mixture into the beans. Simmer the chili 1-1/2 - 2 hours, until *very* thick and beans are *very* tender. Stir often during the end of the cooking time to prevent sticking.
5. Stir the salt and cilantro into the chili. Combine the yogurt and lime juice, if using, and spoon a little on top of each serving of chili.













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