Preparation:

Seasoning, drain beans. Place in a large pot and add 8 cup water. Bring to a boil.

Add peppers, ginger, bay leaf and 1/2 cup cilantro. Cover and simmer for 11/2 to 2 hours. Remove from heat and discard bay leaf.

Place cumin seeds in a pot and toas Tbsp When seeds darken, add chilipowder, oregano, tomatoes. Stir well and bring mixture to a boil.

Reduce heat and simmer for 30 minutes. In another bowl, combine bulgurwith boiling water, cover and let sit for 10 minutes.

When beans are cooked, remove 1 cup and purée it with some cooking liquid.

Combine purée with remaining beans. Stir in tomato mixture and bulgur.

Season and simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover and cook till seedsstart to pop. Add fennel seeds and cover. Cook till popping stops &fennel darkens. Pour over chili. Add remaining cilantro and drizzlewith olive oil.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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