Spiced Black Beans

• 2 large onions, chopped
• 1/4 c. salad oil
• 2 1/2 qt. chicken broth
• 3/4 lb. dry black beans
• 1 (6 oz.) can tomato paste
• 6 cardamon pods, pull off pods and use seed
• 2 Tbsp. mustard seed
• 1 tsp. cumin seed
• 1 cinnamon stick
• some coriander
• some dry red chili pepper
• bay leaf
• 1 tsp. oregano

1. In a 4 to 5-quart pan, over medium heat, cook onions in oil until limp and lightly browned, stirring often.
2. Add chicken broth, beans, tomato paste, spices and herbs.
3. Cover, bring to boil over high heat; reduce to simmer until beans mash easily, about 3 1/2 hours.
4. (Soaking beans overnight can reduce cooking time to 2 1/2 hours.)
5. Uncover and boil beans on high until reduced to about 5 1/2 cups, about 30 minutes, stirring to prevent scorching.

onions, salad oil, chicken broth, black beans, tomato paste, cardamon pods, cumin, cinnamon, some coriander, red chili pepper, bay leaf, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521918 (may not work)