Prep overnight ∙ Cook 3 hours ∙ Serves 8-10
8 cups vegetable stock
1 1⁄2 cup onion
1 cup celery
1 potato
2 garlic cloves
1 tsp honey
2 bay leaves
salt to taste
1 yellow or red pepper
1 cup carrots
2 TBSP cilantro
1 TBSP parsley
2 TBSP marjoram
1 whole onion
1 lb dry black beans (or substitute 4 cans unseasoned black beans)
1) Soak black beans in water overnight, rinse, and drain. Or substitute 4 cans black beans, drained.
2) Place beans in pot with veg. stock, whole onion and bay leaves.
3) Bring to a boil and cook 2-1/2 hrs. or until beans are tender.
4) Remove onion and bay leaves.
5) Chop onion, pepper, and celery.
6) Grate carrots and potato on cheese grater.
7) Mince garlic and sauté in TBSP olive oil until tender.
8) During last hour of cooking, combine vegetables and seasonings with beans.
9) Bring to a boil, lower heat to simmer and cook until veggies and beans are tender.
