Yield: 4 Servings
|1 pounds||Dried black beans; picked through and washed|
|1 small||Onion, cut in half|
|2 \N||Celery ribs; cut into 2 inch pieces|
|2 \N||Carrots; cut into 2 inch pieces|
|½ \N||Green bell pepper; cored and seeded|
|3 \N||Garlic cloves; peeled|
|1 \N||Bouquet garni of 1 bay leaf, 3 sprigs fresh thyme, 3 sprigs fresh parsley, tied in a piece of cheesecloth|
|½ teaspoon||Ground cumin|
|½ teaspoon||Dried oregano|
|\N \N||Salt and freshly ground black pepper to taste|
Soak the beans in a large heavy pot covered by at least 3 inches of water for at least 4 hours.
Add the rest of the ingredients. Bring to a boil over high heat.
Skim off any foam.
Reduce the heat and gently simmer the beans, uncovered, until tender, 1 to 1-¼ hours. Add water to keep beans submerged.
Season with salt and pepper during last 10 minutes of cooking.
Drain the beans and rinse with cold water. Remove and discard the vegetable and the bouquet garni. Pour over cooked rice.
The secret to keeping black beans black is to cook them in the water in which they've soaked. Enjoy! From Culinary World Tour Page ~ Chuck Taggart <eamon@...>
Formatted for MM by Pegg Seevers 7/22/96