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Black Beans (Parve)

This dish is best served with rice. The recipe calls for cooking dried beans, but canned black beans may be substituted. One cup of dried beans cooks up to approximately 2 1/2 cups of cooked beans. This recipe is vegetarian, low fat, and adds fiber to the diet.

  • 1 cup dried black beans
  • 2 tablespoons oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1/2 cup chopped green pepper
  • 1 rib celery, sliced
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 can (16 ounces) tomatoes, undrained, sliced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon hot sauce, or to taste
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • salt to taste, optional
Place washed beans in saucepan and cover with water. Heat to boiling and simmer for 3 to 5 minutes. Turn off heat and let stand for 1 hour. Then simmer the beans for 1 to 1 1/2 hours, or until tender. Heat oil in large skillet and add onion and garlic, cook over medium heat until onion becomes soft. Add green pepper and celery and cook for about 5 more minutes. Drain beans and add, mashing them somewhat with a spatula. Add other ingredients except salt. Cover pan. Simmer for 30 minutes. Add salt if desired. Serves four.

Rosalyn F. Manesse, Covina, CA
Author of Easy Kosher Cooking

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