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Vegetable - Rum Baked Black Beans

Source of Recipe

from diabetic gourmet


List of Ingredients

1 1/4 c. dried black beans, (1/2 pound)
3 c. water
3/4 c. finely chopped onion
1 c. finely chopped celery
2/3 c. chopped carrot
2 minced garlic cloves
1 small bay leaf
2 tsp. dried parsley
3/4 tsp. dried thyme
1/4 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. I Can't Believe It's Not Butter Light
2 tbsp. dark rum
1 orange, cut into 6 wedges, optional


Recipe

Rinse the beans in a colander with cold water.
Place in a non aluminum pot and cover with water.
Let soak overnight, then drain.
Place the beans, the water, onion, celery, carrot, garlic, bay leaf, parsley, thyme, salt, and pepper in a large pot.
Bring to a boil. Then cover and simmer for 1 hour.
Preheat the oven to 325. Coat a 1 1/2 quart casserole with non stick cooking spray.
Pour the beans into the casserole.
Stir in the butter light and rum.
Cover and bake for 2 hours.
Remove the cover and bake for 30 minutes longer.
Serve topped with orange wedges, if desired.
Makes 6 servings or 4 cups.

Nutritional info per 2/3 c. serving:
Calories: 187, Fat: 3g, Chol: 0mg, Sod: 147mg, Carb: 33g, Diet Fib: 8g, Sugars: 6g, Prot: 10g
Diabetic exchanges: 2 Starch, 1 Vegetable