BEANS AND WHEAT BERRY CASSEROLE
  • 1 pound Beans
  • 1 tablespoon olive oil
  • 2 garlic cloves, smashed
  • 1 cup Wheat Berries
  • 1 large onion, chopped
  • 2 tablespoons brown sugar
  • Salt and pepper to taste
  • 2 teaspoons Worcestershire sauce
  • ¼ cup molasses
  • 1 or 2 hot chilies
  • 1 tablespoon dry mustard
  • 1 teaspoon curry powder
  • 2 cups tomato juice
  • ¼ cup rum

Place the rinsed and soaked wheat berries in a pan with 3½ cups cold water. Boil for 15 minutes remove from heat. The berries will not be fully cooked; this is a pre-step only. Preheat oven to 300°.

Oil casserole dish with olive oil, then rub the garlic over the entire surface. Combine drained beans, wheat berries and onions. In a separate bowl, mix the brown sugar, Worcestershire sauce, molasses, chilies, mustard curry powder and rum. Mix well and pour over the bean and berry mixture. Add 1 cup of tomato juice, mix well. Transfer the mixture to the casserole dish. Cover and bake for 6 hours. Add tomato juice to the casserole as the beans dry out. If all of the juice is used up, keep the beans moist with broth.