1 lb. dried black beans
6 c. water
2 med. onions, chopped
2 tbsp. minced fresh ginger
4 cloves of garlic, minced
3 stalks of celery, thinly sliced
Low fat yogurt for garnish
2 hot peppers, seeded and minced
1/4 c. minced fresh parsley
1 tsp. of thyme
1 bay leaf
5 c. water
2 c. chicken stock
4 tsp. soy sauce

Soak beans overnight in 6 cups of water. Drain beans. Place in large ovenproof casserole. Add onions, ginger, garlic, celery, peppers, parsley, thyme and bay leaf. Add enough water to cover ingredients (about 5 cups) then stir in stock and soy sauce. Cook until beans are tender. Refrigerate leftovers it is better next day. Remove bay leaf.