I admit that this sounds kinda strange, BUT it’s actually very good—as well as healthy and cost-effective. And, if you add some leftover diced ham, chicken, or smoked sausage, it might even satisfy the meat lovers in your home; it packs a LOT of flavor! We like it in tortillas with Mexi-corn or over brown rice. It would also be good with a dark green salad. My hubby also enjoys the leftovers with tortilla chips for a late-night snack.
FYI, this recipe makes a lot. So, you can halve the recipe if you want to or you can go ahead and make up the entire batch and put whatever you don’t want in the freezer for another day.
1 lb. dried black beans, sorted and rinsed
6 c. water
1 large onion, chopped
2 stalks celery, chopped
1-2 carrots, chopped
2-3 cloves garlic, minced
1-2 T. fresh oregano
½ – 1 tsp. salt
½ tsp. pepper
2 bay leaves
dash of ground cayenne
¼ c. butter
sour cream for garnish
Put beans in a stockpot and add water. Bring to a boil over high heat. Remove from heat; cover and let stand for one hour.
Add onions and next 8 ingredients. Bring to a boil; cover, and reduce heat to low. Simmer for two hours. Remove and discard bay leaves.
Spoon beans into lightly-greased casserole dish; add butter. Cover & bake for 1 hour or until beans are tender. (Don’t skimp on the time. You don’t want crunchy beans; trust me.)
Serve with slotted spoon and garnish with sour cream. In my humble opinion, it would also be yummy with jalapenos diced up in there, but that’s a little too much “oomph” for the rest of my family.