1 cup black beans, soaked overnight in 6 cups water, drained and rinsed
1 cup chopped onion
1 cup chopped celery
4 cloves garlic, minced
1 tbs. cooking oil
4 cups chicken broth
1 tsp. coriander
1/4 tsp. ground red pepper
3 tbs. dry sherry (optional)
Salt to taste

In large saucepan or Dutch oven, saute onion, celery and garlic in hot oil until tender. Add beans, chicken broth, coriander, and pepper. Bring to boiling, reduce hear and simmer for 1 to 1 1/2 hours until beans are tender. Salt to taste. If desired, garnish with shredded Monterey Jack cheese or snipped parsley.

Serves 4

Nutritional content: 15 gms. protein; 5.5 gms. fat; 32 gms. carbohydrate; 805 mg. sodium; 249 calories per serving.

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