1 pound dried black beans
2 onions, chopped
1 bay leaf
2 cloves garlic, minced
1 28-oz. can plum tomatoes, cut in pieces
4 t. bouillon granules
2 t. tabasco sauce, or to taste
2 t. cumin
2 T. chili powder
2 carrots, chopped
2 stalks celery, chopped
1 orange, quartered (unpeeled)
1/2 cup chopped Italian parsley
Cooked brown rice (optional)
De-gas and soak the beans overnight. Drain and rinse. Cover the beans with water (1″ over the beans) in a large pot, bring to a boil and simmer 1 hour. 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. Remove bay leaf and orange quarters and serve over brown rice; sprinkle with parsley.
6-8 servings
This is a good basic recipe for cooking dried 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.
