 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
|
(high fiber) Overnight soaking not included in preparation time. Ingredients:
1 lb dried black beans |
2 tablespoons chili powder |
2 onions, chopped |
2 carrots, chopped |
2 garlic cloves, minced |
2 stalks celery, chopped |
1 (28 ounce) can plum tomatoes, undrained |
1 orange, quartered (unpeeled) |
1/2 cup italian parsley, chopped |
4 chicken bouillon cubes |
2 teaspoons tabasco sauce |
2 teaspoons cumin (or to taste) |
Directions:
1. Soak the beans overnight, drain and rinse.
2. Cover the beans with water in a large pot, bring to a boil and simmer 1 hour.
3. Add the remaining ingredients except the parsley and simmer for 1 1/2 hours or until the beans are tender, adding more water if needed.
4. Remove the orange quarters and serve over cooked whole grains; sprinkle with parsley.
|
|