This dish is quite hearty and as I used jasmine rice, quite a nice mixture of flavors. I paired it with a glass of fresh apple cider from the farmers market and a soft tortilla.
I keep hearing weather reports, and I swear, there is one more opinion than number of reports. Some say, winter will be harsh this year. One says it is an el nino year and it will be warm. And I bet the truth will be quite a distance from all the guesses and bygollys. What I do know is, it is very cold out this month and it doesn't appear to be warming at all. So hearty food is called for and hearty food it will be.... for now.
ingredients....
1 cup of dry black beans
2 cups water.. plus additional for soaking beans
1 cup tomatoes chopped, seeded, peeled or 1/2 can of diced tomatoes undrained
1/2 cup celery, diced
1 1/2 cup onion, diced
3-4 large cloves garlic, minced
1 cup red bell pepper, chopped
2 bay leaves
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon cumin (optional)
Rice, white, cooked
garnish possibilities....all are optional according to your taste
cilantro, chopped
sour cream
tomatoes, chopped
thai chilies, jalapenos, any other hot peppers, sliced thin, per your liking for spice and heat
lime wedges
Cover the beans with cold water and soak overnight. Drain and discard water.
Combine beans, 2 c water, tomatoes, celery, 1/2 c onion, 1 clove garlic and bay leaves in crock pot or heavy pot on stovetop.
Cook slowly until beans are tender (anywhere from 4-6 hours) Remove bay leaves.
Add rest of ingredients and cook an additional hour.
Serve with rice and garnishes.
This dish keeps well and the leftover beans can be used to make black bean soup...which is an upcoming recipe.... imagine that!
Yummsie
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