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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Here's an economical meal that doesn't skimp on flavor. Hearty black beans make up for the meat, and the peppers add just the right splash of color. Ingredients:
1 pound dried black beans |
6 cups low-sodium chicken broth |
4 cups water |
1-1/2 cups chopped onions |
1 cup thinly sliced celery |
1 large carrot, chopped |
1/2 cup each chopped green, sweet red and yellow peppers |
2 garlic cloves, minced |
3 tablespoons olive oil |
1/4 cup no-salt-added tomato paste |
3 tablespoons minced fresh parsley |
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1-1/2 teaspoons ground cumin |
1 teaspoon pepper |
3/4 teaspoon salt-free seasoning blend |
3 bay leaves |
Directions:
1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender.
3. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Yield: 12 servings (3 quarts).
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