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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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RUM BAKED BLACK BEANS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993. Ingredients:
1-1/4 cups dried black beans |
3/4 cup chopped white onion |
1 cup finely chopped celery |
2/3 cup chopped carrot |
2 cloves garlic minced |
1 small bay leaf |
2 tablespoons chopped fresh parsley |
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 |
Directions:
1. Rinse beans well then cover with water and soak overnight then drain well.
2. Place beans, onion, celery, carrot, garlic, bay leaf, parsley, thyme, salt, and pepper in a large pot.
3. Cover with 3 cups water then bring to a boil and simmer 1 hour.
4. Preheat oven to 325 then transfer beans and liquid to casserole dish sprayed with nonstick spray.
5. Stir in margarine and rum then cover and bake 2 hours.
6. Remove cover and bake 30 minutes longer then serve topped with orange wedges.
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