Black Beans

  • For the beans:
  • 1 pound dried black beans
  • 4 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 green pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 1 1/2 teaspoons chilli powder, plus more if needed
  • 1 1/2 teaspoons cumin, plus more if needed
  • 1 teaspoon sea salt, plus more if needed
  • To serve:
  • Sour cream
  • Fresh coriander leaves
  • Lime wedges
  • Diced bell peppers

1. Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)

2. In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.

3. Then add the chilli powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.

4. Serve in a bowl with sour cream, coriander, lime wedges and diced bell peppers on the side.

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