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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cook the entire 1-pound bag of dried beans with some flavorful spices. Then use these spicy black beans to get a head start on black beans and rice, black bean soup, salad, or tostados. Ingredients:
1 pound dried black beans |
5 (10 1/2-ounce) cans low-sodium chicken broth |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 teaspoon pepper |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/4 teaspoon ground red pepper |
2 large cloves garlic, minced |
1 bay leaf |
1/2 teaspoon salt |
Directions:
1. Sort and wash beans; place beans in a large Dutch oven. Cover with water to depth of 2 inches above beans; let soak overnight. Drain beans. Combine beans, chicken broth, and next 8 ingredients in Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender. Remove and discard bay leaf. Stir in salt. Spoon 1 cup beans (including liquid) into each of 6 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 6 months.
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