2 cups dried black beans, soaked and drained
1 cup barley
6 cups vegetable stock (click here for my recipe)
2 star anise
1 cloves garlic, minced
1 stalks celery, chopped
1-2 Little Nubian peppers, diced
1 Mohawk pepper, diced
1 med onion, diced
4 dried chili peppers
1 TBSP cumin seeds
1 TBSP fresh oregano
salt and pepper TT
juice of 1 lime
white cheese curds, crumbled
Begin by soaking the black beans in water overnight. There is a quick soak option which involves boiling the beans for 10 minutes and allowing them to soak for an hour. Some nutrients may be leached during this process, so it is not my favorite method. Bring the vegetable stock to a boil, add the beans, barley and star anise. Cover and simmer for 1 1/2 hours.
When the beans are almost done, start sweating the garlic, celery, pepper and onion. In the interim, dry roast the chili peppers and cumin seeds in a separate pan until they start to pop. Grind in a spice or coffee grinder.
Add the vegetables and spices to the beans and continue cooking for 30 minutes to an hour. Squeeze in the lime juice, stir and serve.
Sprinkle with crumbled cheese curds