Black Beans with Yogurt

Black Beans with Yogurt and Sweet Pepper

Recipe

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.

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

Current Fads
Listening. Mr Tambourine Man - Bob Dylan and She's Always A Woman - Billy Joel; mockingbird
Watching. Roger and Me (1989)
Activity. fixing stuff on the internet
Gadget. iPhone 3GS
News Source. the news feeds in Safari
Reading. Pride and Prejudice - Jane Austen; Shamanic Journeying - Sandra Ingerman; Ask and It is Given - Esther and Jerry Hicks; The Wall Street Journal
Writing. morning pages; Shamanic Journeys journal