Black Bean Chili with Cilantro Cream
Serves 4. This chili is quick and easy to prepare, using canned black beans. Add a green salad and warm cornbread to make a complete meal.
If you have children or guests who do not like spicy food, prepare this dish without any hot sauce or salsa. The chili tastes great mild, and those who like spice may add salsa or hot sauce at the table.
1/2 cup sun-dried tomatoes (not oil packed), chopped finely
1 cup boiling water
4 slices medium-thick bacon, chopped
1 small onion, chopped
2 15-oz. cans black beans, drained (OR 1/2 lb. dry black beans, cooked until soft, and drained)
2 cups broth (chicken, beef, or vegetable)
2-3 cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. hot pepper sauce (OR add salsa at the table)
1 tsp. ground coriander
2 Tbs. lime juice
1/4 cup chopped fresh cilantro
Cilantro cream (recipe follows)
Chopped green onions (optional)
Combine the dried tomatoes and boiling water. Let stand for 15-30 minutes to soften tomatoes.
In a large saucepan, cook bacon and onion until onions are soft. (If you use store-bought bacon, you may need to drain off some fat.) Add tomatoes with their liquid, and all remaining ingredients EXCEPT cilantro, cilantro cream, and chopped green onions. Stir. Bring to a boil. Reduce heat, cover, and simmer gently for 5 minutes, or until the rest of the meal is prepared.
Remove from heat. Stir in chopped cilantro. Ladle into bowls. Allow guests to ladle cilantro cream into their bowls at the table. Serve with chopped green onions and salsa as toppings, as desired.
1/2 cup sour cream or plain yogourt
1 Tbs. minced fresh cilantro
1/2 tsp. ground coriander
2 Tbs. lime juice
Mix all ingredients well, and serve with soup. You may do this ahead, and refrigerate.
This recipe is adapted from “Colorado Farmers’ Market Cookbook”, given to us by dear friends, Lucy and David Lewis.