Yield: 6 Servings
|½ pounds||Dried black beans or pinto beans|
|1 \N||Yellow onion; diced|
|1 \N||Celery rib; diced|
|1 tablespoon||Olive oil|
|4 \N||Garlic cloves; minced|
|2 \N||Bay leaves|
|3 \N||Chipotle peppers; minced|
|½ teaspoon||Salt; or to taste|
|2 cups||Vegetable stock|
|2 tablespoons||Minced cilantro|
|2 \N||Tomatoes; chopped|
In a heavy soup pot or Dutch oven over high heat, bring beans and 3½ cups water to a boil. Remove from heat and set aside in a covered dish, for one hour, then drain.
In the same pot, over medium high heat, saute onion and celery in oil for 5 minutes, or until onion is soft. Add garlic and saute another minute. Add beans, bay leaves, chiles, salt, stock, and water. Bring to a boil, reduce heat, cover, and simmer for 1 hour, adding additional water if necessary.
Remove bay leaves. Stir in cilantro and tomatoes. Simmer for 20 minutes, or until beans are tender.
Recipe by: Veggie Life, May 1996 Posted to MC-Recipe Digest V1 #988 by "slt4@..." <slt4@...> on Jan 7, 1998