Ingredients Edit

Directions Edit

  1. Combine beans and water; bring to a boil for 2 minutes, cover and remove from heat.
  2. Let beans soak for 1 or 2 hours.
  3. Drain off water and add 8 new cups of water, the return to a boil and cook over low heat for 1 hour.
  4. (or do it the quick way in a pressure cooker).
  5. While beans cook, heat broth in a non-stick skillet and add onion and pepper.
  6. Sauté until soft but not brown, about 5 minutes.
  7. Add celery and parsley and cook 3 minutes longer.
  8. Add sautéed vegetables to beans along with seasonings.
  9. Continue to cook, covered, until very tender (about 1 to 1½ hours longer).
  10. When just about cooked, stir in the ground peanuts and cook for 15 minutes more.
  11. Freezes well.

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