Southwestern Black Beans
2 tsp vegetable oil
1 large yellow onion, diced
2 clove garlic, chopped
1 green bell pepper, chopped
1 tomato, seeded, chopped
1 cup dried black beans
3 cups water or vegetable broth
1 bay leaf
1/4 tsp ground white pepper
1 tsp white vinegar
1 orange; unpeeled and halved
2 celery stalks, chopped
1/8 tsp cayenne pepper
Dash Tabasco Sauce
Heat 2 teaspoons of oil in a large pot. Saute the onion, garlic,
green pepper, and tomato until softened. Add beans, water (or
stock),
bay leaf, and pepper. Bring to a boil, then reduce the heat and
simmer for 2 minutes. Remove from stove and letstand, covered, for
one hour. After one hour, add the vinegar, orange halves, cayenne,
Tabasco and celery. Simmer for 2-3 hours until beans are tender.
Remove orange and bay leaf. To thicken, remove about 1/2 cup of bean
mixture, blend in a foodprocessor, then return to the pot. Season
with salt and pepper to taste and serve hot.
Makes 6 3/4 cup servings
Exchanges: 2 starch; 2 fat
Carbohydrate: 29 g