Vegetarian Microwave Black Bean Chili
- 1 cup dried black beans
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onions
- 2 teaspoons chopped garlic
- 1 jalapeño stemmed, seeded, and chopped
- 1 bay leaf
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Emeril's Essence (see Bayou Blast recipe)
- 4 cups hot water
In a 3-quart baking dish, combine the beans with 2 cups of water. Cover with plastic wrap and microwave on high for 15 minutes. Remove from the oven, carefully peel back an edge of the plastic, and let sit 5 minutes. Add 2 cups of very hot water, stir, recover, and let sit for 1 hour.
Drain the beans in a colander.
Heat the vegetable oil in the baking dish for 1 minute on high. Add the onions, garlic, jalapeño, bay leaf, chili powder, cumin, Essence, and salt, and stir to coat. Cook, uncovered, on high for 4 minutes.
Stir well. Add the beans and stir to combine. Add 4 cups of hot water, stir, and cover tightly with plastic wrap. Cook on high for 30 minutes. Remove from the oven and let stand covered for 15 minutes.
This recipe yields 4 servings.