Black Beans and Rice

I make a large batch of the beans so I can freeze half and use it later. This is an Ayurvedic version with no onions or vinegar. The recipe is from Heaven's Banquet.

Black Beans and Rice
2 cups dried black beans
12 cups water
2 bay leaves
6 tablespoons light olive oil
2 teaspoons dried thyme
2 cups sliced celery
1 chopped bell pepper
3 cups pureed fresh tomatoes
salt and pepper
cooked rice
lemon wedges

Clean the beans and allow them to soak overnight.

Drain, rinse, and place beans in a large stock pot with the water and bay leaves. Bring to a boil and simmer for 2 1/2 hours. The water should end up barely covering the beans. At this point, I put the beans in the refrigerator for use the next day.

In a large skillet, heat olive oil and add the thyme and saute until fragrant, about 30 seconds. Add the celery and bell peppers and saute for 10 minutes. Add the tomatoes and cook for 2 or 3 more minutes.

Add the vegetables to the beans. Bring to a boil and simmer until the sauce is gravy like, about 45 minutes. Season with salt and pepper and serve over rice with lemon wedges.