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2 teaspoon Vegetable Oil
1 Onion, chopped
2 Clove Garlic, chopped
1 Green Pepper, chopped
1 Tomato, chopped
1 cup dried Black Beans
3 cup Water or Veggie broth
1 Bay Leaf
1/4 teaspoon Pepper
1 teaspoon White Vinegar
1 Orange, unpeeled and halved
2 Celery stalks, chopped
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Heat 2 teaspoons of oil in a large pot. Saute onion, garlic, green pepper, and tomato until soft. Add beans, stock, bay leaf, and pepper. Bring to a boil, then reduce heat. Simmer for 2 minutes and remove from stove. Let sit, covered, for 1 hour. Add vinegar, orange halves, and celery and cook 2 to 3 more hours until beans are tender. Remove orange and bay leaf. To thicken bean mixture, remove about 1/2 cup, mash, and return to pot.
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