FTF - Spicy Black Beans

This recipe takes a 1 pound bag of dried beans and turns them into a tasty base for several dishes. The best part? You can freeze them for up to six months! This recipe is one I like to start with over my fill the freezer weekend because I can easily be doing these on Friday night while doing all the chop/prep work for Saturday's big day of cooking.

• 1 pound dried black beans
• 3 (14 1/2 oz.) cans chicken broth
• 1 C. chopped onion
• 1 C. chopped green bell pepper
• 1/2 t. pepper
• 1/2 t. ground cumin
• 1/2 t. ground coriander
• 1/4 t. hot sauce
• 4 cloves garlic, minced
• 2 bay leaves
• 1 t. salt

Sort and wash beans; place beans in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans. Combine beans, chicken broth, and rest of ingredients (EXCEPT SALT) in Dutch oven; bring to a boil. Partially cover, reduce heat, and simmer 1 1/2 hours or until tender. Stir in salt.Discard bay leaves. Spoon 1 C. beans with liquid into each of 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 5 days or in freezer up to 6 months. Yield: 10 (1/2 C.) servings. The results:

 
Use these to make black bean tostadas, black bean soup, and black bean salad . . . just to name a few ideas.