Rum-Baked Black Beans

Ingredients

1 1/4 cups dried black beans
3/4 cup chopped onions
1 cup finely-chopped celery
2/3 cup chopped carrot
2 garlic cloves minced
1 small bay leaf
2 tablespoons chopped fresh parsely
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 tablespoon margarine
2 tablespoons dark rum
1 orange cut into 6 wedges

Method

Rinse the beans. Cover with water and soak overnight; drain.

Place the beans, 3 cups water, the onion, celery, carrot, garlic, bay leaf, parsley, thyme, salt, and pepper in a large pot. Bring to a boil; cover and simmer 1 hour.

Preheat the oven to 325 degrees.

Transfer the beans and the liquid in the pot to a bean pot or a 1 1/2-quart casserole prepared with nonstick pan spray. Stir in the margarine and rum. Cover and bake for 2 hours. Remove the cover and bake 30 minutes longer.

Serve topped with orange wedges.

This recipe yields 6 servings. Serving size: 2/3 cup.

Exchanges Per Serving: 2 Starch, 1 Vegetable.

Nutrition Facts: Calories 187; Calories from Fat 23; Fat 3g; Saturated Fat 1g; Cholesterol 0mg; Sodium 147mg; Carbohydrates 33g; Dietary Fiber 8g; Sugars 6g; Protein 10g.

Yield

6 Servings


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