Instructions: Place beans in a large pot and cover with water.

Bring to a boil.

Cover and reduce heat to medium.

Cook until beans are tender about 2 hours.

Add water if necessary.

Drain cooked beans.

Meanwhile melt butter in heavy pot.

Add onions, garlic and salt and saute until onions are transparent.

Add remaining ingredients except beans vegetables and sour cream.

Cover and simmer for 45 minutes.

Combine beans, tomato juice mixture and vegetables in casserole dish.

Cover and bake at DGF-300 for 2 hours.

Top with sour cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.