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Spicy Fragrant Black Bean Chili

14 ounces of dried black beans, soaked overnight and drained
2 tablespoons of olive oil
1 onion, chopped
5 garlic cloves, coarsely chopped
2 slices bacon, diced, optional
1/2 - 1 teaspoon of ground cumin
1/2 - 1 teaspoon of mild red chili powder
1 red bell pepper, diced
1 carrot, diced
14 ounces of tomatoes, canned and chopped or freshly diced
1 bunch of coarsely chopped cilantro
salt and pepper

Put the beans in a pan, cover with water and bring to a boil. Boil for 10 minutes, then reduce the heat and simmer for about 1 1/2 hours until tender. Drain well, reserving 1 cup of the cooking liquid.

Heat the oil in a skillet. Add the onion and garlic and cook for 2 minutes, stirring. Stir in the bacon, if using and cook, stirring occasionally until the bacon is cooked and the onion is soft.

Stir in the cumin and chili powder and cook for a few seconds. Add the red bell pepper, carrot and tomatoes. Cook over medium heat for 5 minutes.

Add half the cilantro and the beans and their reserved liquid. Season with salt and pepper. Simmer for 30- 45 minutes or until thickened.

Stir through the remaining cilantro adjust the seasoning to taste and serve at once. Serves 4
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