Seattle Black Beans

Ingredients

• 3 cups dried black beans
• 6 cups fat-free, less-sodium chicken broth
• 1/2 cup water
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 bacon slices
• 1 cup thinly sliced celery
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced

Preparation

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2. Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add celery and remaining ingredients to pan; cook 5 minutes. Add to bean mixture; simmer 10 minutes. Sprinkle with bacon.