Maren Jackson, owner and head chef of Seva, presents …

1 cup dried black beans

4 cups water

3 tbs. canola oil

4 cloves garlic, peeled and finely chopped

2 cups diced onions

1 1/2 cups diced carrots

2 stalks celery, sliced

1 1/2 cups canned tomato sauce

3/4 cups canned diced tomatoes (with liquid)

1/4 cup bottled salsa

1/4 of a bunch of cilantro, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1/8 teaspoon cayenne

2 teaspoons salt

1 1/2 teaspoons black pepper Instructions

Heat the black beans and the water in a covered pot over medium-low heat until very tender (about 2 to 3 hours).

While beans are cooking, saut