1 lb. dried black beans
1/4 lb. salt pork, cut into 4 pieces
2 celery stalks, including leaves, cut
1 carrot, cut up
1 onion stuck with 2 cloves
2 garlic cloves
1 dried chili pepper
1 bay leaf
1 c. white wine
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
2 tbsp. parsley
1/2 pt. sour cream

Wash beans; cover with cold water and soak overnight or at least 8 hours. Drain and put with salt pork into large pot (at least 4 quarts). Add enough water to reach 1 inch above beans. Tie celery, carrots, onion, garlic, chili pepper and bay leaf in cheesecloth and put in pot. Bring to boil, reduce heat, cover and simmer 45 minutes. Remove and discard salt pork and bag. Drain beans, but save liquid.