BEANS | 159 This is not really my Bean Chili. The first time we ate bean chili was in Amsterdam, at the house of our good friends Hans and Lottie Reijzer. Lottie prepared this vegetarian dish (which was then a big surprise to us) especially for Jose, their vegetarian daughter. A secret addition came from the Virgin Islands from the kitchen of other dear friends the Schafers, where Rabbi Steve told me about adding chocolate (and I, the coffee) remembering that Mexicans introduced cocoa to the world hundreds of years ago. 1 Tbs oil or enough to cover the bottom of the pan 1 heaped Tbs ground cumin 1 Tbs ground coriander ½ tsp cinnamon 1 tsp turmeric 2 large onions, diced 1 large red /green pepper, seeded and diced 1 Tbs chili powder/chopped hot pepper (Optional) 3 cloves garlic, crushed 1 heaped tsp cocoa powder/instant coffee 3 cans black and red beans, drained but not rinsed ½ cup chopped canned tomatoes ½ cup water Black pepper Salt if needed Ketchup if needed In a large heavy pot heat oil over medium heat and fry the cumin, coriander, cinnamon, turmeric and hot pepper until fragrant. Add onions and chopped red pepper, stirring to prevent burning; add garlic. Then add cocoa powder. Add beans, tomatoes, pepper and water and mix. Add more water if too thick. Cover and cook on low heat for about 20 minutes until sauce becomes thick, removing lid if too watery. Taste; if too sour, add a little ketchup. TACO ASSEMBLY LINE Place bowls of chili, tacos or tortillas, guacamole, shredded lettuce, finely chopped tomato salad with chopped coriander, sweet corn, yogurt and/or Cheddar cheese, hot salsa and boiled rice on the table and let guests make their own combinations.
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