Black Bean Chili

Black Bean Chili

Ingredients:
1 cup dried black beans, soaked overnight in hot water to cover
1 Tbsp. olive oil
1/3 cup chopped onions
1 Tbsp. minced garlic
1 Tbsp. seeded and chopped jalapeno chili peppers
6 cups basic chicken stock
1 Tbsp. freshly squeezed lime juice
2 Tbsp. Emeril's Southwest Essence
1/2 tsp. salt
3 turns fresh ground pepper
1/4 cup coarsely chopped fresh cilantro

Directions:
Drain and rinse the beans. Heat oil in a large skillet over high heat. Add onions, garlic, jalapenos and beans and sauté, stirring occasionally, for 2 minutes.  Add stock, lime juice and Emeril's Southwest Essence.  Bring to a boil, lower the heat and simmer for 50-60 minutes, or until beans are tender. Stir in salt, pepper and cilantro and simmer for about 5 minutes longer. Remove from heat. Serve immediately or store refrigerated in an airtight container for up to 2 days. Reheat in a saucepan over low heat, stirring constantly.