Black Bean Chili With Oranges

Serving Size : 6
Ingredients

for prepare Black Bean Chili With Oranges

:

Amount	Measure	Ingredient - Preparation Method
2	lg	Onions, chopped
2		Cloves garlic, pressed or
minced black bean chili with oranges
1	tb	Salad oil
2	qt	Regular-strength chicken
broth black bean chili with oranges
1	lb	Dried black beans, sorted
for debris and rinsed black bean chili with oranges
1	tb	Coriander seed
1	t	Whole allspice
1	t	Dried oregano leaves
3/4	ts	Crushed dried hot red
chilies black bean chili with oranges
6		Cardamom pods, hulls remove
(1/4 tsp seed). black bean chili with oranges
2 1/2	lb	Oranges for zest, juice,

Combine in onions, garlic, and oil in a lidded 6 quart sauce pan, over high heat. Stir often until onions are tinged with brown, about 8 minutes. Add remaining ingredients, but not zest, juice, or slices, to onions, etc., and bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours. While beans simmer, remove 2 teaspoons zest, squeeze 1/2 cup juice, remove peel and white membrane from rest of fruit and slice thinly crosswise, removing seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.) Remove beans from heat and stir in 1 tsp zest and the 1/2 C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the beans in each bowl. Add to taste: sour cream, fresh cilantro sprigs, salt. Garnish with the remaining 1 tsp zest.

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