Spicy Black Beans

Ingredients

• 1 pound dried black beans
• 5 (10 1/2-ounce) cans low-sodium chicken broth
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 2 large cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon salt

Preparation

1. Sort and wash beans; place beans in a large Dutch oven. Cover with water to depth of 2 inches above beans; let soak overnight. Drain beans. Combine beans, chicken broth, and next 8 ingredients in Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender. Remove and discard bay leaf. Stir in salt. Spoon 1 cup beans (including liquid) into each of 6 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 6 months.