| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Veg02 | 6 | servings |
INGREDIENTS
| 1 | lb | Dried black beans |
| 2 | c | Chopped onion |
| 1 | c | Yellow bell pepper; 1/2" pieces |
| 1 | c | Red bell pepper; 1/2" pieces |
| 1 | c | Green bell pepper; 1/2" pieces |
| 1 | tb | Chili powder |
| 2 | ts | Cumin seeds |
| 2 | ts | Dried oregano |
| 1 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1 | 15 oz can Italian-style tomatoes; undrained & chopped | |
| 1 1/2 | oz | Semisweet chocolate; coarsely chopped |
| 4 | Cloves garlic; minced | |
| 2 | Jalapeno peppers; seeded & minced | |
| 2 | Bay leaves | |
| 1 | c | Minced fresh cilantro |
| 1 | ts | Hot sauce; (to 2 tsp) |
INSTRUCTIONS
Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil and cook 2 minutes. Remove from heat; cover, and let stand 1 hour. Drain beans. Place beans and next 14 ingredients (beans through bay leaves) in a crockpot. Cover with lid and cook on low heat for 8 hours. Stir in cilantro and hot sauce. NOTES : You can eliminate the quick-cook method for the black beans if you soak them overnight. Recipe by: Cooking Light, November 1998 Converted by MM_Buster v2.0l.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”