I was looking for something quick to serve for lunch today, so I grabbed "The Martha Stewart Living Cookbook - The Original Classics". I seem to have good luck with most of Martha's recipes.
The day was beautiful, 80 degrees, and we enjoyed this black bean chili so I wanted to share. When I added the nasturtium to the bowl of chili, it brought back memories of when my son Bryon was seven years old. He does not eat salad, never has. I eat a lot of salad, and garnished my salad with a few nasturtiums. He plucked the nasturtiums off my salad and ate them! I could not believe my eyes.
Adapted Martha Stewart's Black-Bean and Tomato Chili - 1998
1-3/4 cups dried black beans (I used canned)3 large guajillo chiles (I used dried chiles that I had on hand)
2 tablespoons olive oil
2 medium onions, finely chopped
8 cloves garlic, minced
4 teaspoons ground cumin (I used one teaspoon)
1-3/4 cups Vegetable Stock or canned low-sodium chicken broth, skimmed of fat
2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
1/2 cup fresh basil leaves, roughly chopped
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 Drain beans in a colander, and set aside.2 Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
3 Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
4 In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
5 Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.
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