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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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