White Bean Chili with Wheat Berries
5 cups water
¾ cup cow (field) beans
2 Tablespoons oil
2 cups chopped onion
2 cloves garlic, minced
3 Tablespoons chili powder
1 teaspoons paprika
1 teaspoons ground cumin
½ teaspoons ground cinnamon
¾ cup wheat berries
1 can (15oz) Mexican style stewed tomatoes, with juice
3 Tablespoons tomato paste
1 bay leaf
½ teaspoon salt
½ teaspoon dried oregano
In 1-quart saucepan, bring 2 cups water to boil. Add beans and boil 2 minutes. Remove from heat and let stand, covered, 30 minutes. Drain and rinse; set aside.
In 4 quart saucepan, heat oil. Add onion and garlic, and sauté till softened. Stir in chili powder, paprika, cumin, and cinnamon. Add 3 cups water and bring to boil. Stir in drained beans and the wheat berries. Bring to boil, reduce heat, and simmer, covered, 1 ½ hours. Stir in tomatoes and break them up with the spoon. Add tomato paste, bay leaf, salt, and oregano. Simmer 15 minutes longer. Discard bay leaf. Serve.