Black Calypso Bean Chili
1 cup Black Calypso Beans, soaked overnight
2 cups vegetable broth
1-28 oz can chopped tomatoes
1 white onion, chopped
1 bell pepper, chopped
your desired amount of hot pepper, minced (I used 2 tsp Hot Portugal)
4-8 cloves garlic, minced
1-2 chicken sausages, cut into very small pieces
3 tsp ground cumin
2 tsp chili powder
1/2 tsp chipotle powder
1/2 tsp salt
In a large soup pot or dutch oven, combine the broth and beans, and bring to a boil. Reduce heat and cook on low until the beans are tender, between 1 and 1+1/2 hours according to the directions (But check them earlier! They took much less time to cook for me.) It’s fine if you end up setting them aside while preparing the rest of the items.
While the beans are cooking, heat the olive oil in a skillet over medium heat. Sauté the garlic for about a minute, and then add the onion and peppers, and sauté until slightly tender. Once the beans are cooked, drain them, and then return them to the soup pot. Add the tomatoes, onion, pepper, garlic, sausage, and spices. Simmer for 20-30 minutes, stirring occasionally. Taste, and add additional spices as desired.