Standard black beans
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Standard black beans
  Beans    Rice  
Last updated 6/12/2012 1:24:44 AM. Recipe ID 58397. Report a problem with this recipe.
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      Title: Standard black beans
 Categories: Beans, Rice, Main dish, Ethnic
      Yield: 4 Servings
 
      1 lb Dried black beans; picked
           -through and washed
      1 sm Onion, cut in half
      2    Celery ribs; cut into 2 inch
           -pieces
      2    Carrots; cut into 2 inch
           -pieces
    1/2    Green bell pepper; cored and
           -seeded
      3    Garlic cloves; peeled
      1    Bouquet garni of 1 bay leaf,
           -3 sprigs fresh thyme, 3
           -sprigs fresh parsley, tied
           -in a piece of cheesecloth
    1/2 t  Ground cumin
    1/2 t  Dried oregano
           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 1-1/4 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 
  
  Formatted for MM by Pegg Seevers 7/22/96
 




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Recipe ID 58397 (Apr 03, 2005)

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