 |
Prep Time: 240 Minutes Cook Time: 60 Minutes |
Ready In: 300 Minutes Servings: 4 |
|
Serve these beans hot with steamed rice or torillas, or use them in Spinach and Bean Quesadillas. They may be frozen in airtight containers for future use. Ingredients:
1 cup dried black beans |
1 yellow onion, roughly chopped |
1 green bell pepper, seeded and roughly chopped |
2 cloves garlic, peeled and minced |
1 medium bay leaf |
1 teaspoon black pepper |
1/4 teaspoon cumin |
1/4 teaspoon coriander |
1/4 teaspoon salt |
1 pinch cayenne pepper |
Directions:
1. Place beans in a colander and rinse with cold running water.
2. Pick over the beans and remove any stones or foreign objects.
3. Place beans in a clean pot, cover with fresh cold water, and soak for at least 4 hours or preferably overnight to expedite the cooking process.
4. Drain the beans.
5. In a large stainless steel pot, combine the beans, 1 quart water, and all the remaining ingredients and bring to a boil.
6. When the water reaches a boil, skim the surface, reduce the heat, and simmer until the beans are tender, about 1 hour.
7. Drain the liquid from the beans and reserve for use in other recipes.
8. Discard the bay leaf.
|
|