Rating: 4 stars 3.8
15 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

Casserole of black beans, carrots, and celery. Worth the time it takes to prepare. Great topped with sour cream.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover.

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  • Add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer covered, over low heat for 2 hours. Stir occasionally.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Remove bay leaves and place bean mixture into a 3 quart casserole pan. Stir in butter. Mix thoroughly. Cover and bake for 1 hour (until beans are tender).

Nutrition Facts

268 calories; protein 13g; carbohydrates 40.6g; fat 6.7g; cholesterol 15.3mg; sodium 358.7mg. Full Nutrition
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