BLACK BEAN CHILI WITH ORANGES
2 large onions chopped
2 cloves garlic pressed or minced
1 tablespoon salad oil
2 quarts regular strength chicken broth
1 pound dried black beans sorted for debris and rinsed
1 tablespoon coriander seed
1 teaspoon whole allspice
1 teaspoon dried oregano leaves
teaspoon crushed dried hot red chilies
6 cardamom pods hulls remove ( teaspoon seed).
2 O pounds oranges for zest juice slices
Combine in onions, garlic, and oil in a lidded 6 quart sauce pan, over high heat. Stir often until onions are tinged with brown, about 8 minutes. Add remaining ingredients, but not zest, juice, or slices, to onions, etc., and bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 O to 2 hours. While beans simmer, remove 2 teaspoons zest, squeeze O cup juice, remove peel and white membrane from rest of fruit and slice thinly crosswise, removing seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.) Remove beans from heat and stir in 1 teaspoon zest and the O C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the beans in each bowl. Add to taste: sour cream, fresh cilantro sprigs, salt. Garnish with the remaining 1 teaspoon zest.