Chili with black beans, lentils and eggplant – a detailed recipe Cooking Recipe by James Seppi, Taylor Cook and Taylor Cook) 
The photodishes: Ryan Dausch Time: 2 hours. 30 min. Difficulty: Easy Portions: 6 – 8 The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. dried black beans, pre-sorted
- 3 bay leaves
- 4 finely chopped large cloves of garlic
- 3 dried chilli cascabel or guajillo, cut petioles (for less acuity, the seeds need to be removed)
- 2 dried chili peppers, cut off the petioles (for less sharpness seeds need to be removed)
- 2 tbsp. l extra virgin olive oil
- 1 onion, diced
- 1 tbsp. l ground cumin
- 1 finely chopped chili peppers
- 4 dried chilli pasilla or mild green chili, cut off the petioles (for less sharpness the seeds need to be removed)
- 1 small eggplant (450 gr.), Diced in 0.5 cubes cm.
- Coarse salt
- 200 gr. canned mashed tomato
- 200 gr. canned tomato, diced
- 1 tbsp. l dry vegetable stock
- 1/2 tbsp. dried lentils
- 1 lime juice
Recipes with similar ingredients: black preto beans, lentils, eggplant, chili pepper, pasilla pepper, tomatoes, lime juice, bay leaves, garlic, onions, cumin, pepper ancho, pepper cascabel
Recipe preparation:
- Put black beans in a large bowl and fill it with cold water. Leave the beans to soak all night, then drain water.
- In a large wide pan, add soaked black beans, 2 pasilla peppers, bay leaves and half garlic, cover with water 7.5 cm. Bring to a boil, reduce heat to moderately medium. and continue cooking at low boil for 1.5 hours until the beans will become soft. Remove from heat and set pan aside.
- Meanwhile, put the remaining 2 peppers in the food processor pasilla, cascabel peppers and chipotle. Finely chop.
- Heat over medium heat in a large frying pan. olive oil. Add onions, chopped dried chili peppers and cumin, fry for 7 minutes until the peppers are soft. Add the remaining garlic and pepper blanched and continue to fry for another 5 minutes, stirring occasionally. Add the eggplant, salt and cook for 8 minutes, until the mass is soft, occasionally stirring.
- Add mashed and diced tomatoes to the pan, 4 Art. water, dry broth and lentils. Bring to a boil, then reduce heat to moderately weak and simmer for 30 minutes, stirring occasionally, until lentils are half ready.
- Add cooked black beans in a place with liquid, in which she cooked, and cook another 30 minutes until cooked lentils. (The longer the chili stews, the thicker the dish will work out.) Season with salt and add lime juice. Before serving table clean bay leaves and whole pasilla peppers.
