iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Bhel Poori

Ingredients:
1/2 lb white boiling potatoes
3/4 cup finely chopped onion
1 1/2 lb firm-ripe tomatoes, cut into 1/4-inch dice (1 1/4 cups), then drained in a sieve about 20 minutes
1 (1-lb) unripe mango (preferably green), peeled, pitted, and cut into 1/4-inch dice
1/2 cup coarsely chopped cilantro
2 1/2 cups Indian puffed rice* (2 oz)
2 cups unseasoned sev* (thin crispy chickpea noodle pieces; 4 1/2 oz)
Sweet tamarind chutney
Spicy cilantro and mint chutney

Instructions:
Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.
*Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).
Green Tomato Soup

Ingredients:
2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 Turkish or 1/2 California bay leaf
2 lb green unripe tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: sour cream (optional)

Instructions:
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.
Serrano Ham Salad with Almond Garlic Sauce

Ingredients:
1 garlic clove
1/2 teaspoon salt
1/2 cup plus 2 tablespoons slivered blanched almonds (3 oz), toasted and cooled
1/2 cup water
3 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar*
1/4 teaspoon hot pepper sauce such as Tabasco
1/8 teaspoon black pepper
1 (7- to 8-oz) bottle Spanish piquillo peppers*, rinsed, drained, and patted dry
1 head romaine (1 lb), outer leaves discarded and head cut crosswise into 1/4-inch slices (8 cups)
1/4 lb thinly sliced serrano ham*

Instructions:
Mince garlic and mash to a paste with salt using a heavy knife or a mortar and pestle. Transfer to a blender along with 1/2 cup almonds, water, oil, vinegar, hot sauce, and black pepper, then blend until dressing is very smooth, about 1 minute. Coarsely chop remaining 2 tablespoons almonds.
Cut a lengthwise slit in peppers and discard any seeds, then cut peppers into 1/4-inch-wide strips.
Divide romaine and peppers among 4 plates, then arrange ham on top. Drizzle each serving with some dressing and sprinkle with chopped almonds. Serve remaining dressing on the side.
*Available at specialty foods shops, some supermarkets, and The Spanish Table (206-682-2827).
S'mmoralist

Ingredients:
1 1/4 cups water, divided
1 1/4-ounce package unflavored gelatin
4 tablespoons powdered sugar, divided
2 cups sugar
12 tablespoons corn syrup, divided
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate
chopped

Instructions:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang. Sprinkle 2 tablespoons powdered sugar over plastic wrap. Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan). Stir in remaining 6 tablespoons corn syrup and vanilla.
Transfer sugar mixture to heavy-duty stand mixer with paddle attachment. Add gelatin mixture. Beat on low speed until mixture turns opaque, about 5 minutes. Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes. Spread evenly in prepared dish. Dust with 2 tablespoons powdered sugar. Let stand at room temperature at least 8 hours to set (marshmallow will be soft). Cover; refrigerate. (Can be made 2 days ahead.)
Using electric mixer, beat butter in medium bowl until smooth. Add sugar; beat until blended. Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry. Form dough into ball; flatten into rectangle. Wrap in plastic and chill at least 1 hour.
Preheat oven to 325°F. Line large rimmed baking sheet with parchment paper. Roll dough out on lightly floured surface to 1/4-inch-thick rectangle. Cut dough into 2x4-inch rectangles. Transfer rectangles to prepared sheet. Bake until puffed and beginning to crack, about 9 minutes. Transfer cookies to rack to cool (cookies will become crisp as they cool).
Line another large rimmed baking sheet with parchment paper. Stir chocolate in double boiler over barely simmering water until melted and smooth. Spread over parchment on prepared sheet. Run fork up and down length of chocolate, forming ridges. Refrigerate until firm, about 30 minutes. Break chocolate into large irregular pieces.
Place 1 cookie on each of 6 plates. Cut marshmallow into six 2x4-inch rectangles. Transfer marshmallows to sheet of foil. Using blowtorch, brown tops of marshmallows. Invert 1 marshmallow, brown side down, atop each cookie. Brown top and sides of marshmallows on cookies. Arrange chocolate pieces decoratively atop marshmallows and serve.
Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe

Ingredients:
2 cups plum wine*
2 5-pound ducks, thawed if frozen
1 1/2 tablespoons Chinese five-spice powder**
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon (scant) ground ginger
1 tablespoon olive oil
9 ounces butternut squash or mushroom ravioli
8 ounces smoked bacon, chopped
1 large sweet onion (such as Vidalia or Maui), thinly sliced
2 tablespoons (1/4 stick) butter
1 large bunch broccoli rabe (rapini)
thick stems trimmed
tops coarsely chopped

Instructions:
Boil plum wine in heavy medium saucepan until syrupy and reduced to generous 1/3 cup, about 16 minutes. (Can be made 1 day ahead. Let stand at room temperature. Rewarm over low heat before using.)
Using heavy large knife, cut each duck lengthwise in half. Cut away backbone. Cut off leg-thigh pieces, then cut off breast pieces; trim excess fat. Remove bones from breast pieces. Transfer leg-thigh pieces and breast pieces to platter (reserve remaining duck trimmings for another use).
Preheat oven to 375°F. Mix Chinese five-spice powder, salt, ground black pepper, and ground ginger in small bowl. Rub spice mixture all over duck pieces. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add leg-thigh pieces and cook until deep brown, about 4 minutes per side. Cover skillet and roast duck in oven until cooked through, about 45 minutes. Transfer duck to plate; cover with foil to keep warm.
Heat same skillet over medium-high heat. Add duck breasts to skillet; cook to desired doneness, about 10 minutes per side for medium.
Cook ravioli in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Cook bacon in heavy large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels. Discard all but 2 tablespoons drippings in skillet. Add onion to skillet; sauté until tender and golden, about 12 minutes. Add butter, then broccoli rabe and sauté just until broccoli rabe begins to wilt. Add ravioli; stir until heated through. Stir in bacon. Season with salt and pepper. Divide ravioli mixture among 4 plates. Arrange duck leg-thigh pieces atop ravioli. Thinly slice duck breasts and fan out alongside. Drizzle with reduced plum wine syrup and serve.
*Plum wine is available at Asian markets, liquor stores, and in the liquor section of some supermarkets.
**Chinese five-spice powder is a spice blend that usually contains ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
Hazelnut Gelato Profiteroles with Warm Kahlua Sauce

Ingredients:
1 cup hazelnuts, toasted, husked
1 quart half and half
3/4 cup sugar
3 large egg yolks
1 1/2 teaspoons vanilla extract
1 cup half and half
3/4 cup sugar
2 tablespoons (1/4 stick) unsalted butter
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
1 1/4 cups all purpose flour
5 large eggs

Instructions:
Finely grind hazelnuts in processor. Bring half and half to simmer in large saucepan. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk hot half and half into sugar mixture; return to saucepan. Stir over medium heat until custard thickens slightly, about 3 minutes (do not let mixture boil). Strain into large bowl. Stir in hazelnuts and vanilla extract. Refrigerate custard until cold, about 4 hours. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer custard to container; cover and freeze.
Bring half and half, sugar, and butter to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat; add chocolate and whisk until melted and smooth. Stir in Kahlúa and vanilla. (Can be made 1 day ahead. Cool completely, cover, and refrigerate. Rewarm before serving.)
Preheat oven to 425°F. Bring milk, butter, and salt to boil in heavy medium saucepan. Remove from heat. Stir in flour. Cook over medium heat until mixture is smooth, pulls away from sides of pan, and forms ball, constantly stirring vigorously, about 1 1/2 minutes. Remove from heat. Using electric mixer, mix dough on low speed until dough cools slightly but is still very warm. Beat in eggs 1 at a time on medium speed, blending well after each addition.
Line 2 large baking sheets with parchment. Drop walnut-size pieces of dough onto sheets. Bake until puffed and beginning to brown, about 15 minutes. Reduce oven temperature to 375°F; continue baking until puffs are brown and very crisp, about 10 minutes. Cool on sheets.
Cut 36 cream puffs in half horizontally. Place scoop of gelato in each cream puff. (Can be made 1 day ahead. Cover and freeze.) Divide profiteroles among plates. Drizzle with warm sauce.
Peanut Butter Beignets with Caramelized Bananas and Bitter Caramel Ice Cream

Ingredients:
3/4 cup whipping cream
2 tablespoons sugar
1 tablespoon light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup creamy peanut butter
1 3/4 cups plus 2 tablespoons all purpose flour
1 cup unsweetened cocoa powder (preferably Valrhona or Dutch-process)
1/2 cup sugar
3/4 teaspoon salt
1 1/4 cups club soda
2 large eggs
9 tablespoons unsalted butter, melted, cooled
Canola oil (for frying)
1/4 cup (1/2 stick) unsalted butter
1/2 cup (packed) dark brown sugar
1/4 cup dark rum
1 teaspoon fresh lemon juice
3 bananas, cut on diagonal into 1/3-inch-thick slices
Powdered sugar
Bitter Caramel Ice Cream
Purchased peanut brittle
chopped

Instructions:
Bring cream, sugar, and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Transfer mixture to medium bowl. Add peanut butter and whisk until mixture is smooth. Cover and chill until ganache is firm, about 2 hours.
Using 1 level tablespoon ganache for each, form 1 1/4-inch balls. Place on baking sheet. Freeze ganache balls overnight.
Whisk flour, cocoa powder, sugar, and salt in large bowl to blend. Add club soda, then eggs and melted butter. Using electric mixer, beat until mixture is well blended and smooth.
Pour enough oil into heavy large skillet to reach depth of 1 1/2 inches; heat to 350°F. Remove peanut butter ganache balls from freezer. Working with a few ganache balls at a time, dip into beignet batter, coating balls completely. Lift balls out with fork and slowly slide into hot oil; fry until batter is set and slightly crisp, about 1 1/2 minutes. Using slotted spoon, transfer beignets to paper towels to drain. Keep warm.
Melt butter in large nonstick skillet over medium-high heat. Add brown sugar and stir until sugar begins to melt, bubble, and form thick mass, about 4 minutes. Add rum and lemon juice; simmer until mixture thickens slightly, about 3 minutes. Add bananas and cook until glazed with caramel, about 1 minute.
Place 3 beignets on each plate. Dust with powdered sugar. Place caramelized bananas and scoop of Bitter Caramel Ice Cream alongside beignets. Sprinkle ice cream with peanut brittle and serve.
Warm Jasmine Rice Puddings with Passion Fruit

Ingredients:
1/2 cup raisins, 3 tablespoons Malibu rum or other coconut-flavored rum, 1 1/2 cups nonfat milk, 1 1/4 cups canned unsweetened coconut milk, 3/4 cup whole milk, 1 cinnamon stick, 1/2 teaspoon salt, 1/2 vanilla bean, halved lengthwise, 1 1/4 cups jasmine rice, 6 tablespoons plus 1/4 cup sugar, 1 cup chilled whipping cream, 2 1/2 teaspoons grated lime peel, 6 passion fruits, halved, juice and seeds scooped into bowl

Instructions:
Combine raisins and rum in small bowl.Let stand at room temperature while preparing pudding.
Combine nonfat milk and next 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Allow to steep uncovered 1 hour. Strain coconut broth.
Rinse rice in medium bowl of cold water. Drain. Repeat 2 more times. Cook 1 cup coconut broth and rice in heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; cook over low heat until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (mixture will be thick). Transfer to large bowl; cool.
Whip cream in medium bowl until cream holds peaks. Fold half of whipped cream into cooled rice. Drain raisins. Stir raisins and lime peel into rice. Fold in remaining whipped cream. Divide mixture among eight 3/4-cup ramekins or custard cups.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each pudding. Place puddings on rimmed baking sheet. Broil until sugar caramelizes, watching closely to prevent burning, about 3 minutes. Spoon passion fruit over puddings.
Lemon Soufflé Tartlets

Ingredients:
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
4 large eggs
4 large egg yolks
3/4 cup plus 6 tablespoons sugar
1/3 cup finely grated lemon peel
10 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
6 tablespoons (3/4 cup) unsalted butter, cut into 1/2-inch cubes
10 large egg whites
Pinch of salt
Powdered sugar

Instructions:
Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.
Moroccan Braised Beef

Ingredients:
3 tablespoons olive oil, divided, 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes, 2 cups chopped onions, 3 garlic cloves, chopped, 1 tablespoon garam masala*, 1 tablespoon paprika, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 1 cup dry red wine, 1/2 cup dry Sherry, 2 cups beef broth, 1 14 1/2-ounce can diced tomatoes in juice, 1 1/2 cups golden raisins

Instructions:
Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
*An Indian spice mixture available in the spice section of many supermarkets.
Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries

Ingredients:
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1 2-pound beef tenderloin roast
1 tablespoon olive oil
1 cup whipping cream
2 9-ounce packages fresh baby spinach leaves
Truffled French Fries

Instructions:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)
Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.
Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.
Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

Ingredients:
4 1/2 cups small cauliflower florets (from about one 22-ounce head)
1 cup whipping cream
4 garlic cloves, chopped
1/8 teaspoon ground nutmeg
3 tablespoons (or more) water
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup finely chopped celery
1 cup French green lentils (lentilles de Puy)*
3/4 teaspoon curry powder
3/4teaspoon paprika
2 3/4 cups water, divided
2 tablespoons (1/4 stick) butter
4 1/2 cups small cauliflower florets (from about one 22-ounce head)
1/3 cup chopped fresh Italian parsley
1 1/2 tablespoons grated lemon peel
4 6-ounce monkfish fillets (each about 1 inch thick), skin removed
1 tablespoon olive oil

Instructions:
Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
Mix parsley and lemon peel in bowl. Season with salt and pepper.
Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
*Available at specialty foods stores and some supermarkets.
Vegetarian Black Bean Chili

Ingredients:
1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

Instructions:
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.