Recipe: Black Bean Posole

Black Bean Posole

1 cup dried black beans, soaked overnight and drained
6 cups water
1 tablespoon canola oil
1 medium yellow onion, diced
1 green or red bell pepper, seeded and diced
2 stalks celery, sliced
1 jalapeno or chipotle pepper, seeded and minced
2 cloves garlic, minced 1 (15-ounce) can crushed tomatoes
1 (14-ounce) can white corn hominy, drained
2 tablespoons fresh parsley, minced
2 to 3 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Servings: 6

Combine the beans and water in a saucepan and bring to a simmer. Cook for 1 to 1 1/2 hours over low heat, until the beans are tender. Drain, reserving 2 cups of the cooking liquid. In a large saucepan heat the oil. Add the onion, bell pepper, celery, chile and garlic. Saut for about 7 minutes. Stir in the beans, cooking liquid, crushed tomatoes, hominy and seasonings; bring to a simmer. Cook for about 20 minutes over medium-low heat, stirring occasionally. Remove from the heat and let stand for 10 minutes before serving. Ladle the posole into bowls and serve hot. Warm flour tortillas make a nice accompaniment.

Cook's notes:

This spicy Southwestern chili-stew is brimming with earthy black beans, aromatic vegetables and assertive spices. The main ingredient is hominy -- a chewy, chick pea-shaped dried corn worth sinking your teeth into.

Soaking the beans overnight, then draining and cooking them in fresh water, will yield plumper, more tender beans. And, LISTEN UP, they will be easier to digest.

Recipe by Jay Solomon