• 1 lb dried blck beans, picked trough and washed
  • 1 small onion cut in half
  • 2 ribs celery, cut into 2 inch pieces
  • 2 carrots, cut into 2 inch pieces
  • 1/2 green bell pepper, cored and seeded
  • 3 cloves garlic, peeled
  • 1 bouquet garni of 1 bay leaf, 3 sprigs fresh thyme, 3 sprigs of fresh parsley, tied in a piece of cheesecloth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and freshly groud pepper to taste


Soak the beans in a large heavy pot covered by at least three inches of water for at least four hours.

Add the rest of the ingredients. Bring to a boil over high heat. Skim off any foam.

Reduce the heat and gently simmer the beans, uncovered, until tender, 1-1.25 hours. Add water to keep beans submerged.

Season with salt and pepper during last ten minutes of cooking. Drain the beans and rinse with cold water. Remove and discard the vegetables and the bouquet garni. Pour over cooked rice.

The secret to keeping black beans black is to cook them in the water in which they've soaked. Enjoy

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Submitted 6/13/05.
Source: Culinary World Tour Page
Submitted By: Patricia Morales
Standard Black Beans