Navy beans infused with traditional Latin flavors.

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.

Recipe provided courtesy The Michigan Bean Commission.