Serves: 6
Total Calories: 81

2 cups dried black beans soaked in water for 8 to 12 hours
3 quarts Vegetable Broth
1 large onion diced
1 carrot scrubbed and diced
3 stalks celery diced
2 shallots chopped
3 cloves garlic chopped
1 teaspoon granulated garlic
1 teaspoon dried minced onion
1 cup fresh cilantro leaves firmly packed, chopped
1/4 cup fresh epazote leaves, lightly packed and chopped (optional)

Drain and rinse the beans and transfer them to a large pot. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, for 90 minutes, frequently using a ladle to skim off any foam that forms at the surface. Discard the foam. Stir in the onion, carrot, celery, shallots, garlic, granulated garlic, and dried onion flakes. Cover and cook, stirring occasionally, until the beans are soft, about 30 minutes. Stir in the cilantro and optional epazote and simmer uncovered for 5 minutes longer. Serve hot. Stored in a sealed container in the refrigerator, Black Bean Stew will keep for 4 days.

Nutritional Facts:

Serves: 6
Total Calories: 81
Calories from Fat: 8

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