| 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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