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Baked Black Beans

1 lb Black beans
1 lg Onion, chopped
2 Cloves garlic, minced
3 Stalks celery, diced
1 Minced carrot
Bay leaf, thyme, parsley, tied in bouquet
1 ts Salt, freshly ground black pepper
3 tb Butter
1 c Sour cream mixed w/
1 c 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.


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