Ingredients
1 tablespoon extra-virgin olive oil
1 yellow onion, diced medium
2 celery stalks, diced medium
2 garlic cloves, smashed and peeled
2 carrots, cut into 1/4-inch rounds
1 1/4 teaspoons ground cumin
Coarse salt and ground pepper
1 pound dried black beans, soaked according to package instructions and drained
1 dried bay leaf
1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved
Preparation
In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving.
LeftoversTo store, refrigerate, up to 5 days, or freeze, up to 6 months; you’ll need 4 cups beans for each of the following recipes. Bean Bonanza! More Ideas For Your Big Batch- Lightly mash and thin with broth to make a soup. - Puree with canned chipotle chiles and use as a dip for chips or a spicy spread on a grilled-chicken sandwich.- Top crisp lettuce or shredded cabbage salads with warmed beans. - Stir some beans and salsa into scrambled eggs.- Spoon beans and sour cream on a baked potato.
