Jalapeno Black Bean Chili

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Turtle, or black beans, have always been a favorite in both Central and South America and have been gaining in popularity in the country. These are also the beans that the Chinese ferment for their black bean sauce. This is a great recipe to serve your vegetarian friends and is so tasty you won’t even miss the meat.

Ingredients

  • 1 ½ cups black beans, sorted, rinsed, and soaked overnight

  • 6 to 8 jalapeño chiles, stems and seeds removed, chopped

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • ½ teaspoon ground cumin

  • 3 cups vegetable broth

  • 1 15-ounce can peeled tomatoes

  • 1 ½ tablespoons red wine vinegar

  • 2 tablespoons dry sherry, optional

  • Salt to taste

  • Garnishes: Sour cream, chopped fresh cilantro

Instructions

Heat the oil in a heavy skillet, add the jalapeños, onion, and garlic and saute until soft, about 5 minutes.

In a large saucepan or stockpot, combine the beans, onion mixture, cumin, and broth and bring to a boil. Reduce the heat and simmer until the beans are soft, about an 1 ½ hours. Add the tomatoes and vinegar and continue to simmer, uncovered, for an additional 30 minutes or until the chili has thickened.

Remove the chili from the heat and stir in the sherry and season with salt. Ladle the chili into bowls, garnish with a dollop of sour cream, sprinkle the cilantro over the top and serve.

Amy’s Basic BBQ Rub

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Amy Anderson of the Madd Momma and The Kid barbecue team loves black pepper. It plays a key role in this rub.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 cup sugar

  • 1 cup seasoning salt

  • 1 /2 cup paprika

  • 1/3 cup red chile powder

  • 1/3 cup black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

Instructions

Combine all the ingredients in a bowl and mix thoroughly. Apply liberally to meat 1 to 2 hours before cooking.

Sambal Kacang (Spicy Peanut Sauce)

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This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 3 shallots, minced

  • 1 tablespoon minced garlic

  • 1 teaspoon minced ginger

  • 1 tablespoon vegetable oil, peanut preferred

  • 1 cup chicken broth

  • ½ cup peanut butter, either crunchy or smooth

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 2 teaspoons Asian fish sauce

Instructions

Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.

Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.

Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.

Sambal Tomat (Tomato Condiment)

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This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 3 tablespoons vegetable oil, peanut preferred

  • 10 shallots, chopped

  • 7 cloves garlic, chopped

  • 10 large red chiles, stems and seeds removed, chopped

  • 2 medium tomatoes, cut in wedges

  • 2 teaspoons shrimp paste (trassi)

  • 2 teaspoons lime juice, fresh preferred

  • Salt

Instructions

Heat the oil in a heavy skillet over medium high heat. Add the shallots and garlic and saute for 5 minutes, being careful they don’t brown. Add the chiles and saute for another 3 to 5 minutes.

Add the tomatoes and trassi, reduce the heat, and simmer for 10 minutes.

Place the tomato mixture along with the lime juice in a blender or food processor. Pulse to a coarse texture. This sambal should not be smooth.

Season with salt and allow to cool before using.

Yield: ½ to 1 cup

Heat Scale: Very Hot

 

Sambal Trassi (Shrimp paste Condiment)

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This recipe and others can be found in the following article:

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus


Ingredients

  • 1 tablespoon shrimp paste (trassi)

  • 2 tablespoons chopped red chiles, such as cayenne

  • 1 tomato, chopped

  • 2 teaspoons brown sugar

  • 1 tablespoon lime or lemon juice, fresh preferred

  • 1 teaspoon salt

Instructions

To toast the trassi, spread the paste on a piece of foil and fold to seal. Place under a broiler for 2 minutes. Remove and cool.

Combine all the ingredients in a blender or food processor and puree until smooth.

Serve this sambal at room temperature.