Recipes: Black Bean Salsa Salad, Mexican-style Black Beans, Black Bean Chili

Black Bean Chili

Serves 6 to 8.

This hearty vegetarian chili was inspired by a traditional Brazilian stew of black beans and mixed meats known as feijoada completa. If the beans are already cooked (see Mexican-style Black Beans recipe), the chili can be table-ready in a little more than an hour; it tastes even better when made a day or two ahead.

2 to 4 tbsp. olive oil

2 c. chopped onion

½ c. chopped celery

½ c. chopped carrot

4 c. cooked black beans

2 c. vegetarian stock or water

2 tbsp. minced garlic

1 c. chopped tomatoes

2 tsp. ground cumin

½ tsp. oregano

¼ c. chopped cilantro

2 tbsp. honey

2 tbsp. tomato paste

Grated onion, for garnish

Sour cream or yogurt, for garnish

In a large, heavy pot over moderate heat, warm oil; saute onions until soft but not browned.

Add celery, carrot and bell pepper; saute 5 minutes, stirring frequently.

Add beans, stock, garlic, tomatoes, cumin, chili powder, oregano, cilantro, honey and tomato paste and bring to the boil. Lower heat and simmer, covered, for 45 minutes to 1 hour. Chili should be thick, with the water fully absorbed. Garnish with grated onion, cheese and sour cream.

Black Bean Salsa Salad

Black beans with yellow corn and red bell pepper create a boldly colorful marinated salad. Adjust the seasoning just before serving. See Mexican-style Black Beans recipe for directions on cooking beans.

2 c. corn kernels

3 c. cooked, drained black beans or 2 (15-oz.) cans cooked black beans, drained

1 red bell pepper, diced

1 red onion, minced

1 clove garlic, minced

1 bunch cilantro, minced

Juice of 1 lime

1 tsp. salt

½ tsp. freshly ground pepper

5 tbsp. red wine vinegar

In a 3-quart bowl, combine all ingredients. Chill for 1 to 24 hours. Taste and adjust seasoning, if needed, before serving.

Mexican-style Black Beans

Makes about 6 cups.

Black beans (frijoles negros) are used most frequently in the southern regions of Mexico. Traditionally, the beans are not soaked overnight but are cooked very slowly for three hours or more to develop their flavor and tenderness, and to preserve their lovely color.

2 c. black beans

8 c. water

2 tbsp. vegetable oil

2 tsp. salt

2 sprigs fresh epazote, if available

Minced onion, for garnish

Slices of jalapeño chiles, for garnish

Pick through and wash the beans. Do not soak them.

Place beans, water and oil in a large pot. Bring to the boil, reduce heat, cover, and simmer until the skins have begun to split (about 2 hours). Add salt and epazote (if used) and continue to cook for another hour, or until beans are very tender.