Soak black beans overnight. In the morning rinse well and allow to begin to sprout over two days or so, rinsing regularly. Cook until just tender.
When ready to bake, add molasses, dried hot pepper, dried pear or apple, garlic, onion, kernel corn, kelp or other favourite seaweed, tomatoes, salt, dried mustard (amounts to your taste). Bake in a slow oven (300 F) for about 4/5 hours.
We are having this tonight with baked potatoes, brussel sprouts, garden salad with house dressing, pickled beets and sour cream. Loreena McKennitt’s The Mask and the Mirror for accompaniment .
