Dove Bean Casserole
Directions:
Soak beans overnight, drain. Cook in salted water about 2 1/2 hours, drain and place in casserole or bean pot. Split whole doves or use breast. Season, dredge with flour and brown. Remove pieces to casserole or bean pot. Cook onions and garlic in drippings about 10 minutes. Add 1 1/2 t. salt, 1/4 t. pepper, remaining seasonings and 1 1/2 cups water; bring to boil and pour over beans and meat, adding hot water as needed to cover well. Bake covered, in moderate oven (325-350°F) for 1 1/2 to 2 hours or until meat is tender and beans cooked. Serve from casserole with cole slaw, corn muffins, and butter.
Soak beans overnight, drain. Cook in salted water about 2 1/2 hours, drain and place in casserole or bean pot. Split whole doves or use breast. Season, dredge with flour and brown. Remove pieces to casserole or bean pot. Cook onions and garlic in drippings about 10 minutes. Add 1 1/2 t. salt, 1/4 t. pepper, remaining seasonings and 1 1/2 cups water; bring to boil and pour over beans and meat, adding hot water as needed to cover well. Bake covered, in moderate oven (325-350°F) for 1 1/2 to 2 hours or until meat is tender and beans cooked. Serve from casserole with cole slaw, corn muffins, and butter.