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2 small bags (the kind you find at the grocer) dry black beans
enough water to cover the beans for soaking overnight
4 carrots, peeled and diced
4 ribs celery peeled and diced
5 onions, peeled and diced
24 cups chicken or vegetable broth
8 cups water
bacon.... I would say about two pounds if you were buying it in the store.. I used half of a pack of ours that comes parcooked..
Soak the black beans in the water overnight.
Cook them for about an hour the next day and then drain and set aside. (I soaked mine, ended up not using them so cooked them off and froze them in their cooking liquid for later use and today was the day)
Drain beans and set aside.
Chop bacon.
If you're using parcooked bacon add about 1/4 cup of butter or olive oil to the pan and add the bacon, carrots and onions. (for raw bacon omit the butter/oil and just put the bacon in first and when there's a good amount of liquid in the pan add your veggies) Sweat the vegetables until the volume in the pan has reduced by almost half, stirring often.
Add your black beans and broth. Bring to a boil. Add freshly ground pepper to taste.
Simmer for at least one hour and taste and adjust seasonings if need be.
enough water to cover the beans for soaking overnight
4 carrots, peeled and diced
4 ribs celery peeled and diced
5 onions, peeled and diced
24 cups chicken or vegetable broth
8 cups water
bacon.... I would say about two pounds if you were buying it in the store.. I used half of a pack of ours that comes parcooked..
Soak the black beans in the water overnight.
Cook them for about an hour the next day and then drain and set aside. (I soaked mine, ended up not using them so cooked them off and froze them in their cooking liquid for later use and today was the day)
Drain beans and set aside.
Chop bacon.
If you're using parcooked bacon add about 1/4 cup of butter or olive oil to the pan and add the bacon, carrots and onions. (for raw bacon omit the butter/oil and just put the bacon in first and when there's a good amount of liquid in the pan add your veggies) Sweat the vegetables until the volume in the pan has reduced by almost half, stirring often.
Add your black beans and broth. Bring to a boil. Add freshly ground pepper to taste.
Simmer for at least one hour and taste and adjust seasonings if need be.
