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Beans from the Latin Quarter

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

1. Drain soaked beans and set aside.
2. Heat margarine in a large saucepan over medium heat. Add onions and celery. Cook 6 minutes.
3. Add garlic, and cook another 2 minutes.
4. 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 servings.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 5
Serving size: 1 cup
Calories: 252
Carbohydrates: 41g
Fat: 5g
Cholesterol: 0mg
Protein: 13g
Fiber: 8g
Sodium: 193mg (480mg using canned beans)

FOOD EXCHANGES
2 starch/bread
1 lean meat
1 fruit

Recipe provided courtesy The Michigan Bean Commission.