Ingredients

serves 8. serving size: 1 cup of beans with 1/2 cup white rice.

　　4 cups dried pink beans or small red beans (about 1 1/2 pounds)

　　2 tablespoons canola oil

　　1 large Spanish onion, chopped

　　One 28-ounce can crushed tomatoes

　　3 large garlic cloves, chopped

　　2 large carrots, peeled and chopped

　　3 celery stalks, chopped

　　2 bay leaves

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　

Step 1

Sort through the beans and remove any debris. Rinse and drain the beans.

　　

Step 2

Combine the beans and 8 cups water in a 5-6 quart pot. Soak overnight.

　　

Step 3

Heat the oil in a large skillet and sauté the remaining ingredients until the onion is translucent.

　　

Step 4

Drain the beans and add 8 cups water. Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender to the bite, 2 to 2 1/2 hours. Remove bay leaves.

　　

Step 5

Combine beans and vegetables, stirring well. Season to taste with additional salt if needed.

　　Cooks' Note

　　If made ahead of time, cover and refrigerate. Before serving, bring to a simmer over medium heat, stirring constantly. Serve with white rice and garnish with cilantro.

　　Great Food, All Day Long