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Firm-cooked Black Beans

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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" <dkkirwan@creighton.edu>

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