Ingredients
1 pound dried black beans
2 tablespoons olive oil
1-3/4 cup onions, chopped
1 cup celery, finely chopped
3/4 cup carrot, finely chopped
1/2 cup tomato paste
2 tablespoons ground cumin
2 tablespoons ground coriander
1-1/2 cups dry red wine
4 14-1/2 ounce cans beef broth
Preparation
Place beans in a large pot. Add enough cold water to cover beans by 3 inches. Bring to a boil. Remove from heat. Cover and let stand 2 hours. Drain.
Heat oil in a heavy large pot over medium-high heat. Add onions, celery, and carrot; saute until tender, about 8 minutes. Add tomato paste, cumin, and coriander. Reduce heat to medium; cook 10 minutes, stirring often. Add wine and simmer 5 minutes. Add drained beans and broth. Cover and simmer until beans are tender, stirring occasionally, about 2 hours. Season to taste with salt and pepper.
