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Southwestern Black Beans

Southwest Black BeansThis recipe is adapted from Secrets of Fat-Free Cooking by Woodruff.  It is one of my family’s favorites.  I serve it over rice with Corn Sticks.

  • 1 lb. bag dry black beans, soaked
  • ~5 c water (3 c for crockpot)
  • 2 med yellow onions, chopped
  • 1 large green bell pepper
  • 2 cloves minced garlic
  • 2 t vegetable bouillon paste or 1 cube
  • 1 T chili powder
  • 1 t oregano
  • 1/2 t ground cumin
  • 1/4 t pepper

Bring all ingredients to a boil, then simmer 2 hours.  When beans are soft, add:

  • 1/4 c cider vinegar

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