| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dutch | Main dishes, Beans | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Dried black beans or pinto beans |
| 3 1/2 | c | Water |
| 1 | Yellow onion; diced | |
| 1 | Celery rib; diced | |
| 1 | tb | Olive oil |
| 4 | Garlic cloves; minced | |
| 2 | Bay leaves | |
| 3 | Chipotle peppers; minced | |
| 1/2 | ts | Salt; or to taste |
| 2 | c | Vegetable stock |
| 1 | c | Water |
| 2 | tb | Minced cilantro |
| 2 | Tomatoes; chopped |
INSTRUCTIONS
In a heavy soup pot or Dutch oven over high heat, bring beans and 3 1/2 cups water to a boil. Remove from heat and set aside in a covered dish, for one hour, then drain. In the same pot, over medium high heat, saute onion and celery in oil for 5 minutes, or until onion is soft. Add garlic and saute another minute. Add beans, bay leaves, chiles, salt, stock, and water. Bring to a boil, reduce heat, cover, and simmer for 1 hour, adding additional water if necessary. Remove bay leaves. Stir in cilantro and tomatoes. Simmer for 20 minutes, or until beans are tender. Recipe by: Veggie Life, May 1996 Posted to MC-Recipe Digest V1 #988 by "slt4@cornell.edu" <slt4@cornell.edu> on Jan 7, 1998
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