Black Bean Chili with Cilantro Pesto

Cooking Instructions

1. Drain the soaked beans and place them in a nonreactive Dutch oven or large pot. Add the water, making sure it covers the beans by an inch. Bring to a boil, reduce the heat and add the yellow onion and shallot. Simmer for 1 hour, stirring occasionally. Adjust the heat as necessary to keep the liquid gently bubbling.

2. Meanwhile, heat the olive oil in a nonreactive medium-size skillet and add the red onion, garlic, carrot, celery, red pepper and jalapeño, and toss over low-medium heat until the onion softens. Do not allow it to scorch. Add the wine, bring to a boil and then reduce the heat slightly. Simmer 3 to 4 minutes or until the wine almost evaporates, stirring frequently. Remove the skillet from the heat and set it aside while the beans cook.

3. When the beans have begun to soften, add the onion mixture, cumin, coriander, cayenne, cilantro, bay leaf, chipotle, chicken stock, tomatoes, salt and a few twists of pepper. Stir thoroughly, bring to a boil, reduce the heat and simmer until the beans are tender and the chili is thick and flavorful, about an additional 1 to 1-1/2 hours. Stir frequently. If at any time the beans cook too quickly and the liquid evaporates or the chili becomes too thick, add more stock or water as necessary. Add the oregano and thyme during the last 15 minutes of cooking.

4. Adjust seasoning to your taste and just before serving, add the grated zest and stir. In a small bowl blend the Cilantro Pesto with the 1/4 cup yogurt. Serve the beans in individual bowls with the pesto on top. If you like, garnish with a dab of plain yogurt.

Wine Pairing(s)

Cinco Almudes Crianza

Companhia Agricola do Sanguinhal Cerejeiras

Rex Goliath Pinot Noir

Roberto Cosimi Terra Rossa

Joan Raventós Rosell 'Heretat Vall-Ventos' Merlot

Mazzei Fonterutoli Chianti Classico

Casa de la Vega Crianza Merlot-Tempranillo

Poggio Il Castellare Rosso di Montalcino

Mud House Pinot Noir

Wairau River 'Home Block' Pinot Noir