Black Bean Chili

Serves 6-8

• 1 lb. dried black beans
• 4 cups water
• 1 bay leaf
• 2 medium onions, peeled and chopped
• 4 large cloves garlic, peeled and minced
• 1 red bell pepper, seeded and finely chopped
• 1 Tbsp. vegetable oil
• 5 tomatoes, coarsely chopped
• (include the juice)
• 1 Tbsp. ground cumin
• 2 tsp. paprika
• 1/4 cayenne pepper, seeded and finely chopped
• 4 tsp. chili powder
• 1 tsp. dried oregano
• 1½ tsp. salt
• Freshly ground black pepper, to taste
• 1 Tbsp. dark brown sugar
• Grated Monterey Jack cheese (optional)

Soak beans in water overnight. The next day, drain them and put into a large stockpot or pressure cooker with 4 cups of water. Add the bay leaf and simmer for 25 to 30 minutes in the stockpot (if cooking beans under pressure, it will take approximately 7 – 10 minutes). Cook just until the beans are tender but still slightly chewy. While beans are simmering, slowly cook the onions, garlic, and red pepper in the oil for 12 – 15 minutes. Stir into the bean pot. Add the remaining ingredients except for the grated cheese and simmer covered for 1 hour. Serve hot. Sprinkle with cheese, if desired.