Black Bean Chili With Spice Seasoning

      Yield: 8 Servings

      3 c  black beans

      8 c  water

      1 oz pepper jalapeno,cnd

  1 1/2 T  fresh ginger root

      1    bay leaf

      1 c  fresh cilantro

      1 t  cumin seeds

      2 T  chili powder

    1/2 T  oregano

    1/2 c  tomatoes,sun dried

     16 oz tomato canned,peeled

    1/3 c  bulgur,dry

      2 t  extra virgin olive oil

    1/2 t  fennel seed

    1/2 t  mustard seeds

Soak the beans over night in water. Drain beans and place in a large

pot. Add 8 cups of water and bring to a boil. Skim the foam that

rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup

cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2

hours or until tender. Remove and discard the bay leaf. Place cumin

seeds in a large sauce pan and toast over medium heat. When seeds

darken, add chili powder, oregano, sundried tomatoes and tomatoes

with their juices. Stir well and bring mixture to a boil. Reduce heat

to low, cover and simmer for 30 minutes. In another bowl combine

bulgar wheat with 1/2 cup boiling water, cover and let stand for 10

minutes.

When beans are cooked, remove 1 cup with some liquid and puree in

blender. Combine the puree with the rest of the remaining beans. Stir

in the tomato mixture and bulgar. Season with salt and pepper and

simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a

pot over medium heat. Cover and cook until seeds begin to pop. Drop

in fennel seeds and cover, and cook until the popping stops and

fennel darkens slightly, about 10 to 15 seconds. To serve: Pour

spices into chili, add remaining 1/2 cup cilantro and stir to mix.

Spray or drizzle with olive oil. Options:use kidney or blackeye