Ingredients
1 pound dried black beans6 cups chicken broth4 cups water1-1/2 cups chopped onions1 cup thinly sliced celery1 large carrot, chopped1/2 cup each chopped green, sweet red and yellow peppers2 garlic cloves, minced3 tablespoons olive oil1/4 cup tomato paste3 tablespoons minced fresh parsley3 bay leaves1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1-1/2 teaspoons ground cumin1 teaspoon pepper3/4 teaspoon salt, optionalChopped tomato, optional
Preparation
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. Garnish with chopped tomato if desired.
