Ingredients
1 lb black beans
2 1/2 qts water
2 stalks celery with leaves cut up
1 carrot cut up
1 onion stuck with 2 whole cloves
2 cloves garlic
1 small dried hot chile
1 bay leaf
1 cup dry white wine
1 tsp thyme
1/2 tsp ground black pepper
2 tablsp chopped parsley
Preparation
Wash beans and cover with cold water Soak overnight Drain beans and place in a 5 qt saucepan or dutch oven Add 2 1/2 qts water Level should be 1 inch above beans The celery, carrot, onion, garlic, chile and bay leaf in cheesecloth and add to pot Bring to boil and reduce the heat and simmer 1 hour Drain Beans reserving liquid Place beans in 2 qt casserole Add wine and 1 cup bean liquid thyme and pepper Cover and bake in 350 oven foir 1 1/2 hrs until beans are tender but not mushy. Stir occasionally during cooking and add more reserved bean liquid if beans seem dry Add parsley just before serving Serves 12
