Black Bean Chili with Pineapple Salsa
(from Still Life with Menu by Mollie Katzen)
With hints of Cuba and the Caribbean, this highly seasoned chili and tangy fresh salsa make a perfect partnership. The beans can be soaked and cooked several days before preparing the chili. The salsa can be prepared—with time to spare—while the chili simmers. Both chili and salsa keep well.

NOTE: If you don't have time to soak and cook dried black beans, use 3 15-ounce cans. Rinse and drain well before using.

Chili
4 cups dried black turtle beans, rinsed
5 to 6 gloves garlic, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
black pepper, to taste
2 teaspoons dried basil
1/2 teaspoon dried oregano
crushed red pepper or cayenne, to taste
1 tablespoon fresh lime juice
2 medium-sized green bell peppers, chopped
2 tablespoons olive oil
1/2 cup tomato puree
1 medium Anaheim or poblano chile, minced or 1 4-oz cans diced green chiles

Pineapple Salsa
Squeezeable wedges of lime

Soak the beans in plenty of water for several hours or overnight. Drain off the soaking water, and cook in fresh boiling water, partly covered, until tender (1-1 1/2 hours). Check the water level during cooking; add more as necessary.

In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender. (10-15 minutes.)

Add the saute to the cooked beans, along with the tomato puree and chiles. Simmer, covered, over very low heat, stirring every now and then, for about 45 minutes. (Make the salsa during this time.)

Serve topped with Pineapple Salsa and, if desired, grated soy cheese and sour cream. Add a wedge of lime to the side.

2 cups minced fresh or canned in juice crushed pineapple
2 medium cloves garlic, minced
2-3 tablespoons minced fresh mint
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
cayenne to taste

Combine everything, cover tightly and refrigerate. This keeps a long time in the refrigerator.