Recipe: Vegetarian Black Beans with Toasted Spice Seasoning (using sun-dried tomatoes and bulgur)

BLACK BEANS WITH TOASTED SPICE SEASONING

FOR THE BEANS:
3 cups dried black beans, soaked overnight
8 cups water
2 jalapeno peppers, minced
1 1/2 tbsp grated ginger
1 bay leaf
1 cup chopped fresh cilantro, divided use
FOR THE TOMATO MIXTURE:
1 tsp cumin seeds
2 tbsp chili powder
1/2 tbsp oregano
1/2 cup sun-dried tomatoes
4 cups peeled, chopped plum tomatoes
FOR THE BULGUR:
1/3 cup uncooked bulgur wheat
1/2 cup boiling water
salt and pepper (to taste)
FOR THE TOASTED SPICE SEASONING:
1/2 tbsp mustard seeds
1/2 tsp fennel seeds

TO PREPARE THE BEANS:
Drain the soaked beans. Place in a large pot and add 8 cups water. Bring to a boil. Add peppers, ginger, bay leaf, and 1/2 cup cilantro. Cover and simmer for 1 1/2 to 2 hours. Remove from heat and discard bay leaf. Set aside.

TO PREPARE THE TOMATO MIXTURE:
Place cumin seeds in a pot and toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes.

TO PREPARE THE BULGUR:
In another bowl, combine bulgur with boiling water, cover and let sit for 10 minutes.

TO PREPARE THE CHILI:
When beans are cooked, remove 1 cup and puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture and bulgur. Season and simmer for 10 minutes.

TO PREPARE THE TOASTED SPICE SEASONING:
Place mustard seeds in a pot over medium heat, cover and cook till seeds start to pop. Add fennel seeds and cover. Cook till popping stops and fennel darkens. Pour over chili. Add remaining cilantro and drizzle with olive oil.

Servings: 8
Source: Vegetarian Times, July, 1993