Directions:
1.Wash hands with soap and warm water. Wash all produce well and chop as directed
2.Drain and rinse beans, discarding any pebbles or beans that are cracked, set aside.
3.In a large pot over medium-high heat, pour in oil and add chopped onion. 4.Cook onion, stirring occasionally until edges are browned and centers are clear, about 5 minutes.
5.Add broth or water, bay leaf and pre-soaked beans. Beans should be covered by at least a ½ inch of water.
6.Bring to a boil and reduce to a low simmer.
7.Cook, uncovered for 1½ hours, until beans are almost tender. (Check beans at one hour, if beans look dry, add an additional cup of water.)
8.Stir in garlic, squash, carrots, chilies, epazote or oregano, and cumin. Cook until beans and vegetables are tender. Add saltand pepper to pot and stir. 9.Garnish with cilantro and serve warm. Enjoy!
Ingredients
Directions
Directions:
1.Wash hands with soap and warm water. Wash all produce well and chop as directed
2.Drain and rinse beans, discarding any pebbles or beans that are cracked, set aside.
3.In a large pot over medium-high heat, pour in oil and add chopped onion. 4.Cook onion, stirring occasionally until edges are browned and centers are clear, about 5 minutes.
5.Add broth or water, bay leaf and pre-soaked beans. Beans should be covered by at least a ½ inch of water.
6.Bring to a boil and reduce to a low simmer.
7.Cook, uncovered for 1½ hours, until beans are almost tender. (Check beans at one hour, if beans look dry, add an additional cup of water.)
8.Stir in garlic, squash, carrots, chilies, epazote or oregano, and cumin. Cook until beans and vegetables are tender. Add saltand pepper to pot and stir. 9.Garnish with cilantro and serve warm. Enjoy!