Ingredients

4 C. dried black beans
2 Tbsp. oregano dried
2 onions, large chopped
1 1/2 C. green peppers finely diced
warm flour tortillas
2 Tbsp. cumin seed
1/2 C. olive oil
4 1/2 tsp. hungarian paprika
3 Tbsp. garlic minced

Cooking Instructions

Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hrs. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hrs. Add water as necessary. Drain Beans, reserving 3 C. liquid. Return Beans to pot along with 1 C. of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 ounce(s) goat cheese in each bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: