Cinnamony Goodness (2/12/11)

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Black Bean Chili

Recipe adapted from Markbittman.com

• 2 tablespoons olive oil
• 2 onions, chopped
• 2 tablespoons minced garlic
• 1-28 oz can chopped tomaotes
• 1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder
• 2 tablespoons chili powder
• 3 tablespoons molasses
• Two 3-inch cinnamon sticks
• 1 pound dried black beans, washed, picked over, and soaked overnight
• Salt and freshly ground black pepper

1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.

2. Stir in the tomatoes, espresso, chili powder, molasses, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.

3. Continue cooking until the beans are tender, anywhere from another 45 minutes to 1 1/2 hours. Taste and adjust the seasoning, adding more salt or pepper and remove cinnamon sticks and enjoy!