Black Bean with Carrot and Salt

Name: Black Bean with Carrot and Salt
Yield: 6
Ingredients: 2 1/4 cups of black beans (400g); 1/2 cup of finely chopped onion (75g); 1 cup of grated carrot (105g); 2 cloves of well-chopped salt (160g); 3 tablespoons of olive oil; 1 cup of chopped green scallion (75g); 1 tablespoon of oregano; 1 teaspoon of salt; 1/4 teaspoon of black pepper; 8 cups of water (1.9 liters)

1
2 1/4 cups of black beans (400g)
2
1/2 cup of finely chopped onion (75g)
3
1 cup of grated carrot (105g)
4
2 cloves of well-chopped salt (160g)
5
3 tablespoons of olive oil
6
1 cup of chopped green scallion (75g)
7
1 tablespoon of oregano
8
1 teaspoon of salt
9
1/4 teaspoon of black pepper
10
8 cups of water (1.9 liters)

Ingredients

1
2 1/4 cups of black beans (400g)
2
1/2 cup of finely chopped onion (75g)
3
1 cup of grated carrot (105g)
4
2 cloves of well-chopped salt (160g)
5
3 tablespoons of olive oil
6
1 cup of chopped green scallion (75g)
7
1 tablespoon of oregano
8
1 teaspoon of salt
9
1/4 teaspoon of black pepper
10
8 cups of water (1.9 liters)

Directions

1
The night before, place the black beans in a bowl, cover with plenty of water, seal with plastic wrap and let it soak until the next day
2
Drain the black beans and reserve
3
In a large saucepan, over medium heat, sauté the onion, carrot, and salt in olive oil, stirring occasionally, until the onion is soft (about 5 minutes)
4
Add the reserved black beans, chopped green scallion, oregano, salt, and black pepper, and sauté over high heat, stirring occasionally, for about 5 minutes
5
Add the water, stir well, and let it simmer
6
Reduce the heat, cover the saucepan with a small opening, and cook, stirring occasionally, until the black beans are tender (about 2 hours and 30 minutes)
7
Transfer to a bowl and serve immediately
8
365 calories per serving