If you are using fermented beans, prepare them ahead. Rinse them several
times, then soak them in water for 3 hours (or overnight). Rinse again.
Puree with 1 cup stock.
In a large saucepan on medium heat, cook onion in oil until translucent
(about 6 - 8 minutes). Add garlic, cumin seed, and chopped pepper, and cook
5 minutes more. Reduce heat to low. Add remaining stock, 1/2 cup cilantro,
cocoa powder, cumin, chili powder, beans, tomatoes, and black bean sauce or
pureed fermented bean mixture. Simmer about 5 minutes. Add lime zest.
Simmer for 15 minutes more, then add lime juice and correct seasoning. The
longer it simmers the thicker it will become. Add the remaining 1/2 cup
cilantro about 3 minutes before serving.
Soak black beans in water for 3 hours and then rinse. Fermented
black beans (packaged in small plastic bags), are available in Asian
markets. Their musky flavor cannot be duplicated, but they are salt-cured,
so soaking is essential. The Chinese black bean sauce found in most grocery
stores is made with these beans. However, it often contains lots of garlic,
so decrease the garlic by 1 tsp. To serve, ladle into warmed bowls and
garnish with Salsa and sour cream, yogurt, or cilantro Creme Fraiche.
Yield: 6 servings.
From: The What to Fix for Dinner Cookbook , Copyright © 1995 by Heidi Rabel
Posted By: Joy Williams, Via: Chile Head Mailing List
Post Date: Thu, 08 Oct 1998
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