Black Beans with Roasted Peppers
 
  • 1 1/2 c dried black beans
  • 3 c stock or water (I use a little less)
  • 1/4 c dried porcini mushrooms
  • 1 c warm water
  • 2 1/2 c chopped leeks, white and light green parts (about 2 med)
  • 1 tblsp olive oil
  • 1 tblsp minced garlic
  • 1 c crushed canned tomatoes
  • 1 1/2 tsp ground cumin
  • 1 bay leaf
  • 1/2 tsp fresh black pepper
  • 1-2 tsp salt
  • 1 unpeeled carrot, diced
  • 1/2 c diced celery
  • 1 large roasted red bell pepper, diced
  • Garnish: scallions, red onion, or chives, chopped
  • Clean the beans and throw away any broken ones. In a large pot, cover the black beans with several inches of water, and bring to a boil. Cover and take off the heat; let sit for an hour. Drain.
  • Combine the beans with the stock in the large pot; cover and simmer for 1 hour.
  • Meanwhile, soak the dried mushrooms in the cup of warm water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup, and dice. Strain the porcini water through a fine-mesh sieve; reserve.
  • In a large, heavy-bottom saucepan, saute the leeks in the oil until light brown, about 10 minutes. Add the garlic and saute until it begins to color, 1 to 2 minutes.
  • Add the tomatoes, and porcini water. Bring to a simmer. Add the beans and their liquid, cumin, bay leaf, black pepper, and chopped mushrooms. Cover and simmer for 30 minutes.
  • Add the salt, carrot, and celery and simmer for 10 minutes. Remove the bay leaf.
  • Add the diced roasted pepper and stir.
  • Garnish.
Source: Karen Lee with Diane Porter, The Occasional Vegetarian
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