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4 cups dried black beans

3 cups whole canned tomatoes, crushed

2 large yellow onions, finely chopped

1½ cups finely chopped green bell peppers

½ cup olive oil

2 tablespoons cumin seeds

2 tablespoons Beaujolais Blend Herbs

1 teaspoon cayenne pepper

1½ tablespoons paprika

½ cup finely chopped jalapeño peppers

2 cloves garlic, minced

1 teaspoon kosher salt

½ pound cheddar or Monterey jack cheese, grated

½ cup finely chopped green onions

⅔ cup sour cream

8 sprigs fresh cilantro

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1. Sort through the beans and remove the funky ones and the small pebbles. Rinse well. Place the beans in a large pot and cover with water until it’s several inches above the top of the beans. Cover and bring to a boil. Reduce the heat and cook until the beans are tender, about 1¾ hours. You will need to add more water if you start to see the beans.

2. When the beans are cooked, reserve 1 cup of cooking water. Drain the beans, then return them to the pot and add back the reserved cooking water.

3. Place the cumin seed and Beaujolais Blend Herbs in a small pan and bake in a 325° for 10 to 12 minutes until the fragrance is toasty.

4. In a skillet over medium heat, sauté the onions, green peppers, and garlic in oil with cumin seeds and herbs, cayenne pepper, paprika, and salt, until onions are soft, about 10 minutes. Add the tomatoes and chiles. Add all to the beans and stir well.

5. To serve, place 1-ounce grated cheese, then 1¼ cups hot chili in a heated bowl. Place a spoonful of sour cream on top. Sprinkle with 1 tablespoon green onions and place a sprig of cilantro or about ½ tsp chopped cilantro on the sour cream. Serve warm.

6. Beaujolais Blend Herbs

MAKES ABOUT 2 TABLESPOONS

2 generous pinches dried basil

2 generous pinches dried oregano

2 generous pinches dried thyme

1 generous pinch dried tarragon

1 generous pinch dried rosemary