Preparation

Soak dried black beans in water overnight, rinse and cover with 1" of water in large pot or kettle. Cook over medium heat until tender. Add water as needed to maintain 1" water level. Add sliced carrots, celery and vinegar (optional). Saute onions and green peppers and garlic until browned. Add to pot. Add tomatoes and cook until carrots are tender. Add salt, pepper and spices to taste. Garnish with a dab of sour cream.

Ingredients

  • 4 c dry black beans
  • 8 c water
  • 2 ea carrots sliced
  • 4 ea celery stalks, sliced
  • 2 ea onions, diced
  • 2 ea green peppers, diced
  • 4 ea tomatoes, blanched, skinned and chopped
  • 5 ea garlic cloves, crushed
  • 1 tsp red wine vinegar
  • Basil, Oregano, and Thyme