Wednesday, October 06, 2010

Black Beans with Yogurt

Black Beans with Yogurt and Sweet Pepper
Half a bag of black beans
1 container Sheep's Milk Yogurt, plain
chopped red onion
3-4 strips of bacon
freshly ground white pepper
1 bay leaf
finely chopped sweet pepper (orange here but you can use green or yellow or red, too)

Put the beans in a slow cooker with the bay leaf. Pour over enough water so that there is double the amount needed to cover the beans. Run the slow cooker on high until the beans boil. Let it boil about 5-10 minutes. Turn off the slow cooker and let the beans sit over night.

Add bacon, chopped red onion and freshly ground white pepper. It's all matter of how much you like onions and white pepper. Run the slow cooker on high for about 4-5 hours. The beans will be cooked but not mushy. If you like mushy you may need to use a traditional pot and cook them all day.

Spoon the beans into a bowl. Put a generous dollop of yogurt on top (you can always finish up the container later). Sprinkle the sweet pepper on top.

You can probably make 4-5 servings if you have 2-3 containers of yogurt and another pepper.

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