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Emeril's Recipe: Black Beans

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

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By Planet Green Contributor
Silver Spring,MD, USA | Wed Jul 16 20:15:00 EDT 2008

Black Beans


Dorling Kindersley/Getty Images

2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 cup chopped green bell peppers
2 tablespoons finely chopped seeded jalapenos
1/4 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons minced fresh ginger
1 tablespoon olive oil
1/3 cup minced garlic
1 pound dried black beans, picked over and rinsed
8 to 10 cups water
1/3 cup chopped cilantro stems and leaves
1/2 sour or sweet orange, unpeeled
1 tablespoon salt
1 1/2 teaspoons Emeril's Kick It Up! Red Pepper Sauce, or more to taste

Combine the onions, celery, carrots, bell peppers, jalapenos, cinnamon, cumin, and ginger in a large pot with the olive oil and cook over medium heat until the vegetables are soft, about 12 minutes. Add the garlic and cook for 2 minutes. Add the beans, 8 cups of the water, cilantro, and orange. Bring to a boil and then reduce to a simmer. Cook, partially covered, for 1 1/2 to 2 hours, or until beans are very tender and begin to get creamy. (Add more water as necessary to achieve desired consistency.) Remove the orange before serving. Season with salt and hot sauce to taste. Serve hot.

Makes About 1 1/2 quarts, 6 to 8 servings

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