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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 cups dried black beans |
6 cups fat-free, less-sodium chicken broth |
1/2 cup water |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
2 bacon slices |
1 cup thinly sliced celery |
1/2 cup finely chopped onion |
1/2 cup finely chopped carrot |
1/2 teaspoon dried thyme |
1/2 teaspoon ground cumin |
2 garlic cloves, minced |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2. Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add celery and remaining ingredients to pan; cook 5 minutes. Add to bean mixture; simmer 10 minutes. Sprinkle with bacon.
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