| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 10 | Servings | ||
INGREDIENTS
| 1 | lb | Dried black beans, washed |
| 1 | Onion, cut in half | |
| 2 | Ribs celery | |
| 2 | Carrots | |
| 1/2 | Green bell pepper | |
| 3 | Cloves garlic, peeled | |
| 1 | Bay leaf | |
| 3 | Sprigs fresh thyme, or 1/2 | |
| tsp dried | ||
| 3 | Sprigs fresh parsley | |
| 1/2 | t | Ground cumin |
| 1/2 | t | Dried oregano |
| Salt and pepper, to taste |
INSTRUCTIONS
In a large heavy pot, soak the beans in cold water to cover by at least 3 inches for no less than 4 hours, or overnight. 2. Drain and rinse the beans. Cover with cold water. Add the vegetables, garlic, bay leaf, thyme, parsley, cumin and oregano to the pot of beans. Bring to a boil over high heat. 3. Reduce the heat and gently simmer the beans, uncovered, stirring occasionally, until tender, 1 to 1 1/2 hours. Add water as necessary to keep the beans and vegetables submerged. 4. Season the beans with salt and pepper during the last 10 minutes of cooking. Set pot in large bowl of cold water to stop the cooking. Let beans sit in cooking liquid for awhile to absorb more of the flavors. When ready to use or store, drain the beans in a colander and rinse with cold water. Remove and discard the vegetables and herbs. The beans are now ready for adding to salads or salsas. Store, covered, in the refrigerator for up to 3 days. Recipe By : Adapted from Miami Spice Posted to Digest eat-lf.v096.n197 Date: Thu, 24 Oct 1996 13:08:25 +0000 From: "Deborah Kirwan" <[email protected]>
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