Ingredients
| 1 Cup |
dried black beans |
| 1 Quart |
chicken broth |
| 1 Quart |
water |
| |
fresh ground pepper to taste |
| 2 |
bay leaves |
| 1 |
large onion, chopped |
| 2 |
celery with leaves, chopped ribs |
| 2 Clove |
garlic, chopped |
| 1 |
yellow, red, green bell pepper, diced |
| 2 Tablespoon |
safflower oil |
| 1/2 Teaspoon |
dried basil |
| 1 1/2 Tablespoon |
red wine vinegar |
Instructions
Soak beans overnight. Drain, add broth, water, black pepper, bay leaves and cover. Bring to a boil, lower heat and simmer 2 1/2 hours until beans are tender. Thirty minutes before the beans are done, saute vegetables in oil 2 to 3 minutes. Add to the bean mixture. Stir in the basil and vinegar. Cook until beans are soft and veggies are tender crisp. Remove bay leaves before serving.
