| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans | 8 | Servings | |
INGREDIENTS
| 2 | c | Black beans |
| 8 | c | Cold water |
| 2 | Stalks Kombu (edible seaweed) | |
| 3 | md | Onions; chopped |
| 2 | Stalks celery; chopped | |
| 1/4 | c | Olive oil |
| 1 | Clove garlic; crushed | |
| 2 | Bay leaves | |
| 2 | tb | Parsley |
| 1/2 | ts | Black pepper (to 2 teaspoons) |
| 4 | c | Warm cooked rice |
INSTRUCTIONS
Place beans in soup kettle with enough water to cover entirely. Soak overnight. Drain water off beans and fill kettle with 8 cups cold water, and Kombu. Cook beans on low heat about 1 hour. Saute garlic, onions, celery and parsley in oil and add to soup kettle along with all other ingredients. Continue cooking over low heat, 1 1/2 to 2 hours or until soft (about 2 1/2 to 3 hours in total). Add small amount of water if beans become too thick. Heat just until hot, adjust pepper to taste. Serve over rice. OPTIONAL: An excellent addition is shredded cheddar cheese or sour cream spooned on top with chopped raw onions. Posted to MC-Recipe Digest V1 #266 Date: Sun, 27 Oct 1996 18:11:55 -0800 From: Rooby <rooby@shell.masterpiece.com> NOTES : Posted by Scirocco on IChef 10-28-96
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