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Recipe of the Week: Baked Black Beans |
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Tuesday, 22 August 2006 |
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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