Yield: 2 1/4 cups
|1 cup||Dried black beans|
|1 large||Yellow onion(s), peeled|
|1 large||Green bell pepper|
|Seeded, coarsely chopped|
|2 larges||Garlic clove(s)|
|Peeled and minced|
|1 medium||Bay leaf|
|1 teaspoon||Black pepper|
|¼ teaspoon||Ground cumin seeds|
|¼ teaspoon||Ground coriander seeds|
Place beans in colander, rinse, and pick over them. Put beans in large stockpot, cover with cold water, and soak for at least 3 hours, or overnight. Drain the beans.
In a large stainless steel pot, combine the beans, 1 quart water, and all the remaining ingredients and bring to a boil. When the water reaches a boil. skim the surface, reduce the heat, and simmer until the beans are tender, about 1 hour. Drain the liquid from the beans and reserve for use in other recipes. Discard the bay leaf and serve or save for use in any recipe that calls for cooked black beans.
Grains, Rice, and Beans
by Kevin Graham
Submitted By DIANE LAZARUS On 11-24-95