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Spicy Black Beans Recipe

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This recipe for Spicy Black Beans, by , is from The Poe Family Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Florence Poe
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried Black Beans
tsp. Ground Coriander
5 (10.5 oz.) cans Chicken Broth
tsp. Ground Red Pepper
1 c. Onion, chopped
2 lg. Garlic Cloves, minced
c. Green Pepper, chopped
1 Bay Leaf
tsp. Black Pepper
tsp. Salt
tsp. Ground Cumin

Directions:
Directions:
Sort and wash the beans and place them in a large Dutch oven. Cover with water 2 above the beans and let soak overnight. Drain the beans. Combine all of the ingredients except the salt in the Dutch oven. Bring to a boil. Reduce heat and simmer for 2 hours or until the beans are tender. Remove and discard the bay leaf. Stir in the salt. Makes 6 (1 cup) servings.

Personal Notes:
Personal Notes:
You can refrigerate these beans in a Ziplock bag for up to 1 week or you can freeze them for up to 6 months.

 

 

 

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