Seattle Black Beans

By Hklbrries

Get a head start by cooking the beans the day before you make this dish.

Ingredients

• 3 cups dried black beans
• 6 cups fat-free, less sodium vegetable broth
• 1/2 cup water
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 cup thinly sliced celery
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 tsp dried thyme
• 1/2 tsp dried cumin
• 2 garlic cloves, minced

Preparation

Step 1

Sort and wash beans, place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil, reduce heat, and simmer, uncovered, 2 hours or until tender.

Add celery and remaining ingredients to a large nonstick skillet; cook in slight amount of vegetable oil 5 minutes. Add to bean mixture; simmer 10 minutes.