4 c. black beans (also known as black turtle beans)
3 c. canned crushed whole tomatoes
2 lg. yellow onions, finely chopped
1 1/2 c. green bell peppers, finely chopped
1 tbsp. olive oil
2 tbsp. cumin seed
1 tsp. cayenne
1 1/2 tbsp. paprika
1/4 to 1/2 c. Jalapeno chilies, finely chopped (remove seeds)
2 cloves garlic, minced
1 tsp. salt
1/2 c. green onions
2/3 c. plain nonfat yogurt
8 sprigs cilantro (and if you really like cilantro, then 2 tbsp. more to sprinkle on top)

Sort through the beans and remove the funky ones and the small pebbles. (They're always there. Our prep cook doesn't like doing it either.) Rinse them well. Place in a large pot, and cover with water to several inches above top of beans. Cover and bring to a boil. Reduce heat and cook for 1 3/4 hours or until tender. You will need to add more water if you start to see the beans. When the beans are cooked, strain them. Reserve 1 cup of cooking water and add it back to the beans. Place cumin seed and Beaujolais Blend Herbs or oregano in a small pan and bake in a 325 degree oven for 10 to 12 minutes until the fragrance is toasty.

Saute onions, green peppers and garlic in oil with cumin seed and herbs, cayenne pepper, paprika, and salt, for 10 minutes or until onions are soft. Add tomatoes and chilies. Add all to the beans and stir. To serve, 1 1/4 cup shot chili in a heated bowl. Put a spoonful of plain yogurt on top of the chili. Sprinkle with 1 tablespoon green onions, and place a sprig of cilantro in the yogurt. Optionally, sprinkle about 1/2 teaspoon chopped cilantro on top, and some shredded lowfat cheese.