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   DD> Even if I don't win or get published it's still good grub. I made it for   
   DD> my kid brother's 78th this past Sunday. Only fair. He and Ms. Vicky are   
   DD> the donors of my casserole crockpot one fine holiday season.   
      
   That sounds like a sweet arrangement.  I mostly cook for myself but once in   
   a while i am a guest of more than one good cook who considers it a fair   
   trade that they do the cooking and i do the dishes.  I think it's fair too!   
      
   DD> Between Tasty Home and Noo Yawk Times cooking section I may never run   
   DD> out of recipes.   
      
   When it comes to ebooks and recipes the Internet has am embarassment of   
   riches.  Without the Internet, is there one cookbook you'd want to have   
   for a reference?  I imagine that a 3-ring binder of "tried & true"   
   recipes might be the ticket.  I used to treat Deborah Madison's   
   Vegetarian Cooking For Everyone as my general go-to cookbook.   
      
   *  Exported from  MasterCook  *   
      
                           BLACK BEAN CHILI (PRODIGY)   
      
   Recipe By     :   
   Serving Size  : 8    Preparation Time :0:00   
   Categories    : Vegetarian                       Main Dish   
      
     Amount  Measure       Ingredient -- Preparation Method   
   --------  ------------  --------------------------------   
      2       c            Black turtle beans   
      1                    Bay leaf   
      4       ts           Cumin seeds   
      4       ts           Dried oregano leaves   
      4       ts           Paprika   
        1/2   ts           Cayenne pepper   
      1                    Chile negro or ancho chile,   
                           -(for chili powder), OR   
      2       tb           -Chili powder, or more   
      3       tb           Corn or peanut oil   
      3       md           Yellow onions   
                           - diced into 1/4-in squares   
      4                    Garlic cloves   
                           - coarsely chopped   
        1/2   ts           Salt   
      1 1/2   lb           Ripe or canned tomatoes   
                           -peeled, seeded and chopped   
                           - juice reserved   
      1       tb           Rice wine vinegar (or more)   
      4       tb           Cilantro, chopped   
                           -----GARNISHES-----   
                           Green chiles:   
      2                    Poblano or Anaheim,   
                           - roasted, peeled & diced   
                           - OR   
      2       oz           -Canned green chiles,   
                           - rinsed well and diced   
        1/2   c            Grated Muenster cheese   
                           - (or more)   
        1/2   c            Creme fraiche or sour cream   
      5                    Cilantro sprigs   
      
     SORT THROUGH THE BEANS and remove any small stones.   
     Rinse them well, cover them generously with water, and   
     let them soak overnight. Next day, drain the beans,   
     cover them with fresh water by a couple of inches and   
     bring them to a boil with the bay leaf. Lower the heat   
     and let the beans simmer while you prepare the rest of   
     the ingredients. Heat a small heavy skillet over   
     medium heat. Add the cumin seeds, and when they begin   
     to color, add the oregano leaves, shaking the pan   
     frequently so the herbs don't scorch. As soon as the   
     fragrance is strong and robust, remove the pan from   
     the heat and add the paprika and the cayenne. Give   
     everything a quick stir; then remove from the pan--the   
     paprika and the cayenne only need a few seconds to   
     toast. Grind in a mortar or a spice mill to make a   
     coarse powder. Preheat the oven to 375F. To make the   
     chili powder, put the dried chile in the oven for   
     3-to-5 minutes to dry it out. Cool it briefly; then   
     remove the stem, seeds and veins. Tear the pod into   
     small pieces and grind it into a powder in a blender   
     or a spice mill. Heat the oil in a large skillet and   
     saute the onions over medium heat until they soften.   
     Add the garlic, salt and the ground herbs and chili   
     powder and cook another 5 minutes. Add the tomatoes   
     and their juice. Simmer everything together for 15   
     minutes then add this mixture to the beans, and, if   
     necessary, enough water so the beans are covered by at   
     least 1-inch. Continue cooking the beans slowly until   
     they are soft, an hour or longer, or pressure cook   
     them for 30 minutes at 15 pounds pressure. Keep an eye   
     on the water level and add more, if needed, to keep   
     the beans amply covered. When the beans are cooked,   
     taste them and season to taste with the vinegar,   
     additional salt if needed, and the chopped cilantro.   
     Prepare the garnishes. If you are using fresh green   
     chiles, roast them over a flame until they are evenly   
     charred. Let them steam 10 minutes in a bowl covered   
     with a dish; then scrape off the skins, discard the   
     seeds, and dice. Serve the chili ladled over a large   
     spoonful of grated cheese and garnish it with the   
     creme fraiche or sour cream, the green chilies and a   
     sprig of fresh cilantro. Though served in a bowl and   
     eaten with a spoon, this chili is a great deal thicker   
     than most soups--thick enough in fact to be served on   
     a plate right alongside fritters or cornbread. It   
     also, however, can be thinned considerably with stock,   
     water or tomato juice to make a thinner but still very   
     flavorful black bean soup. When thinned to make a   
     soup, it can be served as part of a meal rather than a   
     meal in itself.   
      
     This is one of the best-known recipes from the San   
     Francisco restaurant Greens.   
      
     DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK   
      
      
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