Black Bean Chili with Watercress, Wild Leeks and Stinging Nettle

INGREDIENTS:

4 cups dry or four cans of black beans

2t oregano

2t cumin seed or cumin powder

1t minced garlic

1t cayenne pepper

1 1/2t paprika

1t salt

1 1/2 cup chopped bell pepper

1/2 cup chopped chopped nettle

1/2 cup copped watercress

2 cups chopped onions or 2 cups wild leeks

3 cups (2 ounce can) crushed whole tomatoes

1/3 cup finely chopped jalapeno chilies or 1/2 cup pickled jalepeno

1/2 cup finely chopped green onions

1/4 cup or more of chopped cilantro

If using dried beans cover with water and boil for two hours.  Canned beans begin immediately, in a 325 degree oven toast oregano and cumin until fragrant.  Saute onions, watercress, nettle, garlic and peppers with paprika, salt, oregano, cumin until soft. Add tomatoes and chilies. Stir this mixture in with beans, simmer for another ten minutes and serve garnished with cilantro and green onions.  If not on a diet garnish with cheddar cheese and sour cream.