Vegetarian black beans

Yield: 14 servings

Measure Ingredient
2 tablespoons Oil
2 Celery stalks
1 Onion; diced
4 Garlic cloves; minced
2 Green bell peppers; chopped
2 pounds Dried black beans
Water
1 Bay leaf
3 smalls Dried morita chiles
(or 2 large dried chipotle chiles)
2 teaspoons Salt
Vinegar-based hot sauce
¾ pounds Crumbled cotija cheese; optional
1 bunch Minced cilantro; optional

Heat oil in bottom of large heavy sauce pot or Dutch oven. Add celery and onion and cook until translucent, about 5 minutes. Add garlic and bell peppers and cook until fragrant, about 5 minutes. Add black beans and 8 cups water. Tuck in bay leaf and chiles and stir in salt. Bring to simmer over medium-high heat, cover and reduce heat to just maintain simmer. Cook, stirring occasionally and adding more water if necessary, until beans are cooked through, about 2½ hours. Season to taste with salt and vinegar-based hot sauce, and serve beans in deep bowls with cheese, cilantro and hot sauce passed separately as garnishes. Yields 12 to 14 servings.

Each of 14 servings without cheese and cilantro: 246 calories; 346 mg sodium; 0 mg cholesterol; 3 grams fat; 42 grams carbohydrates; 14 grams protein; 3.62 grams fiber

Recipe Source: Los Angeles Times - 12-20-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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