Serves 4
Ingredients
1-pound dried black beans, soaked for 8 hours and drained
2 bay leaves
2 garlic cloves, chopped
2 teaspoons cumin powder
1 large onion, chopped
2 celery stalks, chopped
2 large carrots, chopped
1 large green bell pepper, chopped
3 cups water or vegetable broth
Pour the soaked black beans into a large soup pot. Cover with cold water.
Place the top on and simmer for 1 hour. The beans should be tender, but not
falling apart. If the beans are still hard, continue to cook for another 30
minutes to 1 hour.
Add more liquid to cover as needed.
Drain and rinse.
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