This bean casserole makes an unusual and tasty accompaniment to barbecued spareribs or baked ham. If you do not want to soak the beans overnight, you can boil them for
4 minutes and soak them for only
1 lb. dried black beans large onion, chopped garlic cloves, crushed celery stalks, diced 1 carrot, diced bouquet garni, consisting of
1 parsley sprig,
1 thyme spray and
1 small bay leaf tied together
1 teaspoon salt
½ teaspoon black pepper
1A oz. butter
6 fl. oz. dark rum
5 fl. oz. sour cream
Put the beans in a bowl, cover them with water and soak them overnight.
Black beans, rum, celery, carrot, onion and sour cream combine to make this unusual casserole.
Drain the beans and put them in a saucepan. Cover them with 2|- pints of cold water. Add the onion, garlic, celery, carrot, bouquet garni, salt and black pepper.
Bring the beans and vegetables to a boil over moderately high heat. Reduce the heat to low, cover and simmer for 2 hours, or until the beans are almost tender. Discard the bouquet garni.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Put the beans and all the liquid in a large bean pot or ovenproof casserole. Blend in the butter and half of the rum.
Cover the casserole and bake in the oven for 2 hours or until the beans are com-pletely tender. Stir in the remaining rum, top with the sour cream and serve immediately.