Por Serves 4
2 cups dry black beans
1 cup chopped onion
1 cup chopped celery
1 medium yellow pepper, chopped and seeded
1 medium green pepper, chopped and seeded
1/2 cup chopped carrot
6 cloves garlic, minced
2 jalapeno or serrano peppers, seeded and chopped
1 tablespoon ground cumin
1 tablespoon cilantro, chopped
2 teaspoons thyme, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups chicken stock
Fresh cilantro for garnish (optional)
Wash and sort beans. Place in heavy saucepan and cover with water. Cook rapidly for 20 minutes, then remove from heat and allow to sit overnight.
Drain and return beans to the pot. Place vegetables and herbs in the pot and pour chicken stock over. Cover and allow to simmer for 2 hours or until beans are soft. Mash lightly with a potato masher. Serve over cooked rice. Garnish with fresh cilantro if desired.