Recipe of the Week: Baked Black Beans


Baked Black Beans

            1 lb black beans
            1 large onion, chopped
            2 cloves garlic, minced
            3 stalks celery, diced
            1 minced carrot
            bay leaf, thyme, parsley, tied in bouquet
            1 tsp salt, freshly ground black pepper
            3 Tbs butter
            1 cup sour cream mixed w/ 1 cup 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. Serves 6.

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