Black Bean casserole

Some beans really contribute to the taste of a dish while others are more subtle and tend to just round out the flavours of everything else in the meal. Black Beans don’t like to stand on the sidelines – they’re definitely an “Individual Contributor”.

In

  • However many Black Beans you get from pressure cooking one cup of dry beans (maybe two standard tins worth?)
  • 1 large onion, halved
  • 3 or 4 cloves of garlic
  • 3 bay leaves
  • 2 medium potatoes, halved
  • Handful of fresh parsley, chopped
  • Handful of fresh dill, chopped
  • 2 TBSP ground pepper
  • 2 TBSP miso
  • 1 cup of white wine
  • Generous splash of olive oil
  • Water

Cook

  • In a large, lidded baking dish…
  • Add the herbs, garlic, pepper, oil and miso
  • Next add the spuds and the onion (try not to separate the onion halves into rings)
  • Tip the beans over
  • Add the wine, and enough water to cover everything
  • Bake at a medium heat until the liquid is well reduced.