Black Bean Chili
|Dried black beans||1 Cup (16 tbs), picked over and rinsed|
|Water||4 Cup (64 tbs)|
|Olive oil||2 Tablespoon|
|Boneless pork shoulder||1 1⁄4 Pound, cut into 1/2 inch chunks|
|Onion||1 Large, finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Hot chili powder||2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Canned crushed tomatoes||1 Cup (16 tbs) (With Their Juice)|
For the beans: In a 5-quart Dutch oven or stockpot, bring the beans and water to a boil over high heat.
Reduce the heat, cover, and simmer 45 minutes, adding more water if necessary to cover the beans.
Strain, reserving 2 cups cooking liquid, adding water if necessary to make 2 cups.
Rinse and dry the Dutch oven, add the oil, and heat over medium heat.
Saute the pork in 2 batches until golden brown, about 5 minutes per batch.
With a slotted spoon, transfer the pork to a bowl; set aside.
Add the onion and garlic to the pan and cook, stirring frequently, until the onion is tender, about 7 minutes.
Stir in the chili powder, cumin, coriander, and oregano and cook 2 minutes longer.
Stir in the tomatoes, salt, pork, beans, and reserved cooking liquid and bring to a boil.
Reduce the heat, cover, and simmer until the pork and beans are tender, about 1 hour.