| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Soups, And, Stews | 3 | Servings |
INGREDIENTS
| 3 | c | Dried black beans |
| 10 | c | Water |
| 1 | ts | Salt |
| 1 | c | Chopped celery |
| 1 | c | Chopped onion |
| 1 | c | Chopped green bell pepper |
| 1 | c | Sliced carrot |
| 2 | ts | Dried whole basil |
| 2 | ts | Dried whole oregano |
| 1 | ts | Black pepper |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Ground red pepper |
| 4 | Cloves garlic; minced | |
| 1 | Bay leaf | |
| 29 | oz | No-salt-added whole tomatoes; undrained and chopped |
| 11 | oz | Vacuum-packed white corn |
| 8 | oz | No-salt-added tomato sauce |
INSTRUCTIONS
Sort and wash beans; place in a large Dutch oven or stockpot. Add 10 cups water and salt, and bring to a boil; cook 1 minute. Remove from heat; cover and let stand 1 hour. (Do not drain beans). Add celery and next 10 ingredients to beans. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours or until beans are tender. Add tomatoes, corn, and tomato sauce; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Discard bay leaf. Yield: 4-1/2 quarts (serving size: 1-1/2 cups). NOTES : Adelaide S. Wood, of Tuscaloosa, Alabama, came up with this low-fa= t Recipe by: Cooking Light, Mar/Apr 1993, page 106 Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 25, 1998
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