Black Bean Chili

(Serves 4 to 6)

1 1/2 cups dry black beans
2 Tbs. Canola oil
5 medium garlic cloves, minced
2 medium yellow onions, chopped
1 Tbs. ground cumin
1 Tbs. dried oregano
3 Tbs. chili powder
1 tsp. crushed red chili peppers
2 cups crushed tomatoes
3 jalapeno chili peppers, minced
1 cup chopped fresh pineapple or orange (optional)
2 Tbs. tamari
Fresh ground pepper
Fresh cilantro, for garnish

Sort through the beans for stones, which should be discarded. Rinse the beans and cover them with water in a large heavy pot. Bring to a full boil, drain and rinse again. Place in a pot with 6 cups (1.5 liters) of water. Bring to a simmer and cook for 2 hours.

When the beans have cooked for 1 hour, heat the oil in a large skillet. Sauté the garlic and onions over high heat for 3 to 4 minutes, stirring frequently. When the onions begin to look translucent, lower the heat to medium and stir in cumin, oregano chili powder, and crushed red chili pepper. Cook for 3 or 4 minutes, then add tomatoes and jalapenos. Simmer for 10 minutes, stirring frequently.

Stir this chili sauce into the pot of beans. Add pineapple or orange if using. Simmer partially covered for another hour until beans are soft. Adjust the tastes to your liking. If you want more spice, add more jalapenos and crushed red pepper. As the chili simmers, keep the consistency as thick as stew by adding more water if necessary. Flavor with tamari and freshly ground pepper before serving. Garnish with cilantro.