Casserole of black beans, carrots, and celery. Worth the time it takes to prepare. Great topped with sour cream.
INGREDIENTS (for 8 servings):
- 1 pound black beans
- 1 1/2 cups red onion, chopped
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 2 carrots, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/4 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- 4 tablespoons butter
Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover.
Add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer covered, over low heat for 2 hours. Stir occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Remove bay leaves and place bean mixture into a 3 quart casserole pan. Stir in butter. Mix thoroughly. Cover and bake for 1 hour (until beans are tender).