Ingredients Weight Measure
Dried black beans 1 lb.
Onion, medium, sliced 1 ea.
Stalk celery, chopped 1 ea.
Bay leaf 1 ea.
Dried thyme leaves, crumbled 1/4 tsp.
Salt pork, cubed 1/4 lb.
Butter or margarine 1 tsp.
All-purpose flour 1 tsp.
Salt 1 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Dark rum 1/4 cup
Sour cream, optional as needed


  1. Rinse beans thoroughly. Place beans in a large saucepan and add enough water to cover beans by 2"; soak overnight. Drain beans and cover with 5 cups water. Add onions, celery, bay leaf, thyme and salt pork and bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 2 to 2-1/2 hours, stirring occasionally. Drain, reserving 2 cups of bean liquid. Place beans in a 2-qt. casserole.
  2. Preheat oven to 350°F. Melt butter in a small saucepan over low heat; stir in flour, salt, TABASCO® Green Jalapeño Pepper Sauce and reserved bean liquid. Cook and stir over medium heat until bubbly; remove from heat and stir in rum. Pour mixture over beans in casserole dish; mix well. Check seasoning and add additional salt if needed. Bake uncovered for 25 to 30 minutes. Top each serving with a dollop of sour cream if desired.

Yield: 12 servings