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Old-Fashion Black Beans with Cider and Cilantro
4 15-ounce cans black beans, drained
1 cup drained, canned tomatoes
1 cup Martinelli’s cider
1/2 cup ketchup
1/2 cup brown sugar
1 cup chopped onion
2/3 cup chopped green bell pepper
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1/2 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1/2 cup sour cream mixed with 3 additional tablespoons
chopped fresh cilantro
fresh cilantro leaves for garnish
Combine all ingredients, except the sour cream and cilantro mixture. Bake covered, for 3 hour at 200° F. Top each serving with a spoonful of the sour cream mixture. Garnish with fresh cilantro. Serves 8. |
