Ingredients

2 C. dried black beans
2 medium onions, coarsely chopped
2 cloves garlic, finely minced
3 Tbsp. Bacon drippings
3 ribs, celery, coarsely chopped
1 carrot, finely diced
1 Tbsp. salt, or more to taste
black pepper to taste
1 bay leaf
1 Tbsp. chopped parsley
1/2 tsp. oregano
1/4 C. dark rum
1 C. sour cream

Cooking Instructions

Soak the beans overnight in water to cover or add enough water to cover the beans to a depth of 1″, bring to a boil and cook for 2 minutes. Let stand for 1 hour. Cook the onions and garlic in the bacon drippings until onions are wilted. Add to the beans. Add the celery, carrot, salt, pepper, bay leaf, parsley and oregano. Cover and simmer until beans are nearly tender. Add more water if necessary as the beans cook. Meanwhile, preheat the oven to 350º. Turn the beans into a casserole and add half the rum. Cover ;and simmer until beans are thoroughly tender. Just before serving, stir in remaining rum. Serve beans with the sour cream. Serves 6.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)