Amount
Ingredient
Preparation



3
cups
black beans, dried

soaked



8
cups
water





2
each
jalapeno peppers





1 1/2
tablespoons
ginger

grated



1
each
bay leaf





1
cup
cilantro

chopped



1
teaspoon
cumin seeds





2
tablespoons
chili powder





1/2
tablespoon
oregano





1/2
cup
sundried tomatoes





4
cups
plum tomato

peeled, chopped



1/3
cup
cracked wheat (bulgur)

uncooked



1/2
cup
water

boiling



1
x
salt and black pepper

to taste





---

Seasoning



1/2
tablespoon
mustard seeds





1/2
teaspoon
fennel seeds

 Drain beans. Place in a large pot and add 8 c water.  Bring to a
boil.

Add peppers, ginger, bay leaf and 1/2 c cilantro.

Cover and simmer for 1 1/2 to 2 hours.

Remove from heat and discard bay leaf.

Place cumin seeds in a pot and toast.

When seeds darken, add chili powder, oregano, tomatoes.

Stir well and bring mixture to a boil.

Reduce heat and simmer for 3 minutes.

In another bowl, combine bulgur with boiling water, cover and let sit for 1 minutes.

When beans are cooked, remove 1 c and puree it with some cooking liquid.

Combine puree with remaining beans.

Stir in tomato mixture and bulgur.

Season and simer for 1 minutes.

Place mustard seeds in a pot over medium heat, cover and cook till seeds start to pop.

Add fennel seeds and cover.  Cook till popping stops and fennel darkens.

Pour over chili.  Add remaining cilantro and drizzle with olive oil.