| 1 | Sort through the beans and remove any small stones. |
| 2 | Rinse them well, cover them generously with water, and let them soak overnight. |
| 3 | Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf. |
| 4 | Lower the heat and let the beans simmer while you prepare the rest of the ingredients. |
| 5 | Heat a small heavy skillet over medium heat. |
| 6 | Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don"t scorch. |
| 7 | As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne. |
| 8 | Give everything a quick stir; then remove from the pan--the paprika and the cayenne only need a few seconds to toast. |
| 9 | Grind in a mortar or a spice mill to make a coarse powder. |
| 10 | Preheat the oven to 375°F. |
| 11 | To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out. |
| 12 | Cool it briefly; then remove the stem, seeds and veins. |
| 13 | Tear the pod into small pieces and grind it into a powder in a blender or a spice mill. |
| 14 | Heat the oil in a large skillet and saute the onions over medium heat until they soften. |
| 15 | Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes. |
| 16 | Add the tomatoes and their juice. |
| 17 | Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch. |
| 18 | Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds pressure. |
| 19 | Keep an eye on the water level and add more, if needed, to keep the beans amply covered. |
| 20 | When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the chopped cilantro. |
| 21 | Prepare the garnishes. |
| 22 | If you are using fresh green chiles, roast them over a flame until they are evenly charred. |
| 23 | Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice. |
| 24 | Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro. |
| 25 | Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups--thick enough in fact to be served on a plate right alongside fritters or cornbread. |
| 26 | It also, however, can be thinned considerably with stock, water or tomato juice to make a thinner but still very flavorful black bean soup. |
| 27 | When thinned to make a soup, it can be served as part of a meal rather than a meal in itself. |
| 28 | This is one of the best-known recipes from the san francisco restaurant greens. |
| 29 | Deborah madison - prodigy guest chefs cookboo |
