3/4 Pound Dry Black Beans
1/2 Large Onion Cut in Half
1 Carrot, Quartered
1 Celery Stalk, Quartered
1 Bay Leaf
1/2 tsp Crushed Red Pepper Flakes
6 Cups (approximately) Water
2 tsp Canola Oil
1 Large Onion, Diced
1 Bell Pepper, Diced
1 Cloves Garlic, Minced or Pressed
2 tsp Canned Chipotles in Adobo Sauce
1 tsp Ground Cumin
1 tsp Mexican Oregano
1 28 Ounce Can Diced Tomatoes, Plain or Fire-Roasted
1 Cup Veggie Broth
Optional Garnishes:
Fresh Chopped Cilantro
Sliced Green Onions
Shredded Cheese
Sour Cream
Soak the beans overnight (or all day before cooking). Put the beans, onion, carrot, celery, and bay leaf in a large pot. Cover with water by about 1 inch and add the pepper flakes. Bring to a boil, reduce to a simmer and cook until the beans are soft. Depending on the age of the beans, this can take anywhere from about 25 minutes to an hour. When the beans are done cooking, drain them, discard the veggies and set them aside.
Heat the oil in a large pot or dutch oven over medium heat. Add the onions and bell pepper and cook until beginning to soften, about 5 minutes. Add the garlic, chipotle, cumin and oregano and cook, stirring often, for about 2 minutes. Add the beans, tomatoes with their juice, and broth. Bring to a boil, reduce heat and simmer until the flavors have melded and the tomatoes cook down a little, at least 15 minutes, up to an hour, stirring often.
Garnish as desired and serve with skillet corn bread.
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