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Baked Black Beans

beans, native

1 lb black beans
1 large onion, chopped
2 cloves garlic, minced
3 stalks celery, diced
1 minced carrot
1 bay leaf, thyme, parsley,
1 tied in bouquet
1 teaspoon salt, freshly ground black
1 pepper
3 tablespoon butter
1 cup sour cream mixed w/
1 cup plain yoghurt
1 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

Yield: 1 servings

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