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 Love-me-Tender 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.
Cilantro Cream
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.
