Beans from the Latin Quarter

  • 1 1/2 cups dry Navy Beans
  • 2 Tbsp margarine or butter
  • 2 onions, diced
  • 1/2 cup celery, diced
  • 3 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp taco seasoning
  • 1 tsp basil
  • 1/2 tsp thyme
  • 1/4 tsp salt image placeholder

Drain soaked beans and set aside.

Heat margarine in a large saucepan over medium heat. Add onions and celery. Cook 6 minutes.

Add garlic, and cook another 2 minutes.

Add beans and seasonings, except salt. Mix well. Add enough water to cover beans by 2 inches. Bring to a boil. Partly cover and cook beans 2 1/2 hours over medium heat. Stir occasionally and add more water if needed.

Makes 5
Source: Courtesy The Michigan Bean Commission
Submitted by: Recipe Group Member