Mellow Black Bean Chili
|Dried black beans||1 Pound|
|Water||10 Cup (160 tbs) (2 Quarts Plus 1 Cup)|
|Onions||3 Large, thinly sliced|
|Garlic||4 Clove (20 gm), minced or pressed|
|Celery stalks||3 , finely chopped|
|Ground cumin||1 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Canned diced green chiles||7 Ounce (1 Large Can)|
|Canned chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Kielbasa||1 1⁄4 Pound, thinly sliced|
|Sour cream/Plain yogurt||2 Tablespoon|
|Chili salsa||2 Tablespoon (Prepared)|
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine onions, garlic, celery, cumin, baking soda, and chiles.
Add beans to slow cooker; pour in broth and remaining 1 cup water.
Cover and cook at low setting until beans are very tender to bite (10 to 12 hours).
Remove about 2 cups of the bean mixture and whirl in a blender or food processor until pureed.
Return puree to cooker.
Increase heat setting to high and stir in sherry, lemon juice, and kielbasa.
Cover and cook until sausage is heated through (about 30 more minutes).
Serve chili with sour cream and salsa to add to taste.