Cuban Black Beans
2 1/2 cups dry black beans
5 cups water
1/2 cup diced green or red pepper
1/2 cup diced dehydrated onions
(or 1 chopped fresh onion)
2 tablespoon yeast flakes
1 1/2 teaspoon cummin
1 1/2 teaspoon Chicken-Like Seasoning
1 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon sweet basil
2 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoon Vege-Sal or 3/4 teaspoon salt
1. Sort black beans and soak in 10 cups water
overnight, or bring to a boil, turn off heat, and let
sit one hour.
Hint: To help reduce gastrointestinal distress, drain
off water after the beans are finished soaking and add
fresh water to 1 inch above the soaked beans.
2. Add remaining ingredients and bring to a boil, then simmer
on low heat for about 1 1/2 hours, or until tender. Serve over
brown rice and garnish with Tofu Sour Cream and Cucumber Picadillo
or Creamy Chipotle Pepper Dressing.
From “7 Secrets Cookbook” by Neva & Jim Brackett