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Zesty Black Beans with Cooling Tomato and Avocado
1 lb. dried black beans, sorted for grit
Water to cover
2 tsp. salt
1/2 tsp. black pepper
1 Tbs. ground cumin
1 tsp. cayenne
4 Serrano peppers, seeded and chopped (wash your hands after handling)
6 - 8 garlic cloves, peeled and sliced
1 tomato, cut in quarters and sliced thin
1 avocado, chopped small
Place beans in a large pot and cover with enough water so that water level is about two inches above beans. Cook on medium heat for two hours. (If you want to soak the beans overnight to remove potential gas "issues" from them, you can do that as well.) Keep water level about one inch above beans during cooking process. Once they've cooked for two hours, add the salt through the garlic. Cook another 45 minutes on medium heat. Turn heat to low until beans are completely tender. At this point, you don't want as much water, just enough to keep them moving around but not soupy, but you don't want them super thick either. Once beans are completely cooked, turn the heat off and add the tomato and avocado. Serve with roasted potatoes for a complete meal. Feeds five hungry vegans.