Seattle Black Beans
From Cooking Light

If you don't have time for all this, just use canned beans.

3 cups dried black beans
6 cups fat-free, less-sodium chicken broth
1/2 cup water
1/2 teaspoon black pepper
1/4 teaspoon salt
2 bacon slices
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
2 garlic cloves, minced

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add celery and remaining ingredients to pan; cook 5 minutes. Add to bean mixture; simmer 10 minutes. Sprinkle with bacon.

Yield: 10 servings (serving size: about 2/3 cup)

CALORIES 254 (12% from fat); FAT 3.5g (satfat 1.2g, monofat 1.3g, polyfat 0.7g); PROTEIN 15g; CARBOHYDRATE 39g; FIBER 9.5g; CHOLESTEROL 3mg; IRON 3.2mg; SODIUM 378mg; CALCIUM 83mg;
Cooking Light, JULY 2002