Vegetable Black Bean Chili

      Yield: 4 Servings

    1/2 lb black turtle beans,Dried

      2    large pasilla chilies,Dried

      1    soaked and,Drained

      2 qt water

    1/4 c  virgin olive oil

      1 T  salt

      1    pepper,Ground

      2 c  onion,diced

      4    cloves garlic,roasted

      1 T  chili powder,Dried

    1/4 c  fresh lime juice

    1/2 c  sharp cheddar,Grated

      2 c  fresh corn

    1/2 c  sour cream

    1/2 c  fresh scallion,Snipped

      1    greens

In a large pot, place beans and cover with 2 to 3 quarts of

water. Soak overnight. Drain, or bring water and beans to a boil,

reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain.

In a large pot over high heat, place the 1/4 cup olive oil and the

onions, and saute until tender, about 3 minutes. Add the chili powder

and cook for 1 minute. Add the beans and the pasillas or hot peppers.

Fill the pot with cold water until the beans are covered by 1" of

water. Add 1 tb salt and black pepper to taste. Bring to a simmer,

reduce heat to medium and cook until the beans are tender, about 1

1/2 to 2 hours. Remove the pasillas.

Stir in the roasted garlic and lime juice. Adjust the salt and pepper

to taste if necessary. Add the corn and cook until hot, about 3

minutes. Ladle into warm bowl. Top with sour cream, Cheddar and

scallion greens. Serve immediately.

TO ROAST THE GARLIC:

Preheat oven to 400 degrees. Coat the outside of a whole or partial

head of garlic with olive oil or corn oil and place it in an

ovenproof skillet. Roast on the lower rack of the oven until the skin