Ingredients
- 2 jalapeno peppers
- 1 bay leaf
- 1,900 ml water
- 800 gr black beans (dried)
- 140 gr cilantro (chopped)
- 120 ml boiling water
- 80 gr sun tomatoes (dried)
- 40 gr bulgur wheat (uncooked)
- 22 gr ginger (grated)
- 18 gr chili powder
- 7 ml mustard seeds
- 3 gr oregano
- 2 gr cumin seeds
- 1 gr fennel seeds
Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & half c cilantro. Cover & simmer for 1.5 to 2 hours. Remove from heat & discard bay leaf. Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes. When beans are cooked, remove 1 c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simer for 10 minutes. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.
