Black Bean Chili Con Carne - cooking recipe

Ingredients

1 1/4 cups dried black beans
1 1/4 lbs braising steak
2 tablespoons vegetable oil
2 onions, chopped
1 garlic clove, crushed
1 fresh green chile, seeded and finely chopped
1 tablespoon paprika
2 teaspoons cumin
2 teaspoons coriander
1 (14 ounce) can chopped tomatoes
1 1/4 cups beef stock
1 dried red chili, crumbled
1 teaspoon hot pepper sauce
1 fresh red bell pepper, seeded and chopped
salt
cilantro (garnish)
cooked rice

Preparation

put the beans in a large pan. cover with cold water, bring to a boil and boil vigorously for 10 minutes. drain, tip into a bowl and cover with cold water to soak overnight.
If using the oven, preheat to 300. cut the steak into small dice.
heat oil in a large, flameproof casserole or stew pot.
add the onion, garlic and green chile and cook gently for 5 minutes till soft.
transfer to a plate.
increase heat to high, add the meat to the casserole and brown on all sides, then stir in the paprika, ground cumin and ground coriander.
add the tomatoes, beef stock, dried chili and hot pepper sauce.
drain the beans and add them to the casserole, with enough water to cover.
bring to a simmering point, cover and cook in the oven for about 2 1/2 - 3 hours.
stir occasionally and add extra water as needed, to prevent from drying out.
season with salt to taste and add the chopped red pepper.
replace the lid, return to the oven and cook for about 30 minutes more, or till the meat and beans are tender.
Alternate cooking method: If you don't want to use the oven, you can just put the whole thing in a large pot and simmer it on the stove for a few hours - till beef and beans are tender.
sprinkle with fresh cilantro and serve over cooked rice.