Black Bean Chili with Pineapple Salsa
- Yield 4 to 6 servings
A hearty chili served with a delicious pineapple salsa.
Ingredients
- 1 tablespoon chopped mint leaves
- -- Juice of 1 lime
- 1 -- pineapple, coarsely chopped
- 8 ounces dried black beans
- 1 pound beef tips
- -- Salt and pepper to tase
- 1 tablespoon vegetable oil
- 1 -- bay leaf
- 1 tablespoon each chopped fresh parsley, basil, cilantro and oregano, or 1 teaspoon dried
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon cayenne, or to taste
- 3 or 4 -- garlic cloves, minced
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 tablespoon vegetable oil
- 1 -- (2-ounce) can chopped jalapenos
- 1 -- (8-ounce) can tomato sauce
- 1/2 tablespoon salt
Instructions
- For the salsa, mix the mint leaves with the lime juice in a bowl. Add the pineapple and mix well. Chill until serving time. Rinse and sort the beans. Soak in water to cover in a bowl overnight.
- For the chili, cut the beef tips into 1/2-inch pieces. Sprinkle the beef with salt and pepper to taste. Brown in 1 tablespoon oil in a heavy saucepan. Drain and rinse the beans; add to the beef with just enough water to cover. Add the bay leaf, parsley, basil, cilantro, oregano, cumin and cayenne and mix well. Bring to a boil and reduce the heat to low. Saute the garlic, onion and green pepper in 1 tablespoon oil in a skillet until tender. Add to the chili with the jalapenos, tomato sauce and 1/2 teaspoon salt. Simmer for 1 hour or until the beans are tender. Discard the bay leaf. Serve with the pineapple salsa. The salsa recipe makes 3 cups and can be halved if preferred.
Recipe reprinted with permission from the Junior League of Savannah’s Downtown Savannah Style (the Junior League of Savannah, Georgia, 1996).
