Title: Baked Black Beans
Categories: Amerind Bean
Yield: 1 Servings

1	lb	Black beans
1	lg	Onion, chopped
2		Cloves garlic, minced
3		Stalks celery, diced
1		Minced carrot
		Bay leaf, thyme, parsley,
		Tied in bouquet
1	ts	Salt, freshly ground black
		Pepper
3	tb	Butter
1	c	Sour cream mixed w/
1	c	Plain yoghurt
		Chopped parsley

Soak beans overnight in water to cover, or boil 2 minutes and soak 1 hour, then re-boil. Drain soaked beans, add 6 cups of water. Add vegetables and seasonings, cook slowly until beans are tender, 1 1/2-2 hrs. Discard herb bouquet. Place beans and thir juice in bean pot or casserole. Add butter. Cover and bake until beans are tender, 2 hours. Mix yoghurt and sour cream and stir into hot beans.Sprinkle parsley over the top and serve from casserole.

Paula Giese

previous

next