Ingredients Jump to Instructions ↓

  1. 1 pound dried black beans

  2. 6 cups low-sodium chicken broth

  3. 4 cups water

  4. 1-1/2 cups chopped onions

  5. 1 cup thinly sliced celery

  6. 1 large carrot, chopped

  7. 1/2 cup each chopped green, sweet red and yellow peppers

  8. 2 garlic cloves, minced

  9. 3 tablespoons olive oil

  10. 1/4 cup no-salt-added tomato paste

  11. 3 tablespoons minced fresh parsley

  12. 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

  13. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

  14. 1-1/2 teaspoons ground cumin

  15. 1 teaspoon pepper

  16. 3/4 teaspoon salt-free seasoning blend

  17. 3 bay leaves

Instructions Jump to Ingredients ↑

  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. 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. 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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