| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegetarian |
Latimes3 |
14 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
|
Celery stalks |
| 1 |
|
Onion; diced |
| 4 |
|
Garlic cloves; minced |
| 2 |
|
Green bell peppers; chopped |
| 2 |
lb |
Dried black beans |
|
|
Water |
| 1 |
|
Bay leaf |
| 3 |
sm |
Dried morita chiles |
|
|
(or 2 large dried chipotle chiles) |
| 2 |
ts |
Salt |
|
|
Vinegar-based hot sauce |
| 3/4 |
lb |
Crumbled cotija cheese; optional |
| 1 |
bn |
Minced cilantro; optional |
INSTRUCTIONS
Heat oil in bottom of large heavy sauce pot or Dutch oven. Add celery and
onion and cook until translucent, about 5 minutes. Add garlic and bell
peppers and cook until fragrant, about 5 minutes. Add black beans and 8
cups water. Tuck in bay leaf and chiles and stir in salt. Bring to simmer
over medium-high heat, cover and reduce heat to just maintain simmer. Cook,
stirring occasionally and adding more water if necessary, until beans are
cooked through, about 2 1/2 hours. Season to taste with salt and
vinegar-based hot sauce, and serve beans in deep bowls with cheese,
cilantro and hot sauce passed separately as garnishes. Yields 12 to 14
servings.
Each of 14 servings without cheese and cilantro: 246 calories; 346 mg
sodium; 0 mg cholesterol; 3 grams fat; 42 grams carbohydrates; 14 grams
protein; 3.62 grams fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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