Original Cafe Beaujolais Black Bean Chili

"Surely no old-time Café Beaujolais preparation is found in more fans' freezers around the country than this one, a stick-to-your-ribs vegetarian chili so satisfying and easy to make. To my amazement, Julia Child ordered this homey dish when she visited the Beaujolais in the mid-1980s. Topped with grated cheese and served with warmed corn tortillas, it was a healthy, economical meal that we wound up making by the boatload for a very long time once word got out about Julia's choice."

"Sort through the beans and remove the funky ones and the small pebbles. (They're always there. Our prep cook didn't like doing it either.) Rinse well. Place the beans in a large pot and cover with water until it's several inches above the top of the beans. Cover and bring to a boil. Reduce the heat and cook until the beans are tender, about 1¾ hours. You will need to add more water if you start to see the beans. When the beans are cooked, reserve 1 cup of cooking water. Drain the beans, then return them to the pot and add back the reserved cooking water."

A hearty vegetarian black bean chili yields eight servings and centers on dried black beans, canned tomatoes, onions, bell peppers, spices, cheese, sour cream, and cilantro. Beans are sorted, rinsed, boiled until tender (about 1¾ hours), with one cup of cooking water reserved and returned. Cumin seeds and a Beaujolais herb blend are toasted, while onions and peppers are sautéed and combined with spices, tomatoes, jalapeño, and garlic. The chili simmers to meld flavors and is served topped with grated cheddar or Monterey Jack, green onions, sour cream, and cilantro alongside warmed corn tortillas.

Read at Alternative Medicine Magazine