Stew with black beans and tomatoes
Description
The recipe won't take much time. Soak the beans in 3 cups of water overnight. Or place the beans in a medium saucepan, cover with water by 5 cm, cover with a lid, and bring to a boil. Remove from heat and let stand for 1 hour. Drain the beans in a colander and set aside. Heat a small skillet over high heat. Sear the chili on both sides until browned, about 1 minute. Transfer the chili to a small bowl, pour in 2/3 cup of hot water, cover with a lid, and let stand for 10 minutes. Cut the chili in half, remove the seeds and stems. Place the flesh in the bowl of a food processor and blend until smooth. Heat a medium saucepan over medium heat. Add olive oil. Add onion, 3/4 of the garlic, and cumin. Cover with a lid and cook until soft and lightly browned, about 15 minutes. Add the chili puree and cook for 2 minutes. Add chicken broth and beans. Cover and simmer until the beans are tender, about 1 1/2 hours. If the beans appear dry, add another 1/2 cup of hot water. In a large bowl, combine tomatoes, remaining garlic, basil, salt, pepper, and vinegar. Let stand for 5 minutes. Stir half of the tomato mixture into the bean mixture. Cover and simmer over low heat for 1 minute. Divide the stew among 6 plates. Top with the remaining tomato mixture and serve hot.