Black Beans

By Hklbrries

"This is a good basic recipe for cooking black beans, to be used in many ways. Serve them over brown rice, accompanied by a green salad. Fill pita bread with beans, and top with chopped lettuce and tomato. Or puree some of the beans in a blender to make a delicious soup, stirring in a little bouillon to the desired consistency."

Ingredients

• 1 pound dried black beans
• Bouillon, to cover beans
• 2 onions, chopped
• 1 bay leaf
• 2 cloves garlic, minced
• 1 can (28 ounces) plum tomatoes, chopped
• 1 tsp hot pepper sauce or to taste
• 2 tsp cumin
• 2 tbsp chili powder
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 orange, quartered (unpeeled)
• 1/2 cup Italian parsley, chopped
• Cooked brown rice (optional)

Details

Servings 6

Preparation

Step 1

Soak the beans overnight; drain and rinse. Cover the beans with bouillon in a large pot; bring to a boil and simmer 1 hour. Add the remaining ingredients except the parsley and simmer 1 1/2 hours, or until the beans are tender, adding more water if needed. Remove the bay leaf and orange quarters and serve over brown rice; sprinkle with parsley.