Ingredients
- 1 cup dried black beans
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onions
- 2 teaspoons chopped garlic
- 1 jalapeno, stemmed, seeded and chopped
- 1 bay leaf
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Essence, recipe follows
- 1/2 teaspoon salt
- 4 cups hot water
- 2 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1 avocado, seed removed, cubed
- 1 large ripe tomato, cored, seeded, and diced
- 1 cup shredded mild cheddar cheese, optional
Directions
In a 3-quart baking dish, combine the beans with 2 cups of water. Cover with plastic wrap and microwave on high for 15 minutes. Remove from the oven, carefully peel back an edge of the plastic, and let sit 5 minutes. Add 2 cups of very hot water, stir, recover, and let sit for 1 hour.
Drain the beans in a colander.
Heat the vegetable oil in the baking dish for 1 minute on high. Add the onions, garlic, jalapeno, bay leaf, chili powder, cumin, Essence, and salt, and stir to coat. Cook, uncovered, on high for 4 minutes. Stir well. Add the beans and stir to combine. Add 4 cups of hot water, stir, and cover tightly with plastic wrap. Cook on high for 30 minutes. Remove from the oven and let stand covered for 15 minutes. Carefully uncover and add the lime juice and cilantro. Stir well, and serve the chili topped with the avocado, tomato, and cheese.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By maidenlane
Overland Park, ...
on March 09, 2011
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rsmith120_10998514 that's right, beans take time to get tender no matter how you cook em! I saw the ingredient list on this and said wow, who has time for all that and bought chili seasoning in a packet! It turned out good, but after changing this so much, I don't think it could be his recipe anymore, but my own.
By hassina01_12774889
Overland Park, 55
on March 30, 2010
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Okay, so dry beans takes forever (well not forever, but a few hours to cook....so I cooked mine in a crockpot all day on high. I also soaked the beans overnight. Turned out perfect both times! And so easy to do in the crockpot...I came home to my house smelling very appetizing! -
By rsmith120_10998514
omaha, NE
on November 08, 2009
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This is one of the most common and misleading cook times on this site. They are always trying to say you can cook dried beans in like, 45 minutes, or like this recipe, in a few minutes. It takes at least FIVE HOURS to get beans completely done, depending on the size of the beans, and that's after soaking over night first! You could make this recipe with canned beans, and it would be just okay. Don't use dried or you will be really disappointed.
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