Please accept this recipe book from - Kean Miller LLP

Sweet Potato Casserole
1 large can sweet potatoes, drained
1/2 stick butter or margarine
3/4 cup white sugar
1/2 cup milk
1 tsp. vanilla
2 eggs, beaten
Topping:
1/2 stick butter or margarine
1 cup flour
1 cup light brown sugar
1 cup pecans, chopped
Mash potatoes after draining. Melt butter. Add sugar, milk, vanilla, eggs and butter to mashed
potatoes. Pour into baking dish (greased). Melt butter. Add flour and brown sugar to butter and
mix thoroughly. Spread on top of potatoes. Sprinkle chopped pecans on top. Bake 20 minutes at
350°. Serves 4.
by Alan Berteau (Baton Rouge), a staff attorney practicing in the environmental litigation area
Cuban Black Beans
1 lb. black beans
1/2 large green pepper
2/3 cup olive oil
4 cloves garlic, chopped
1 large onion, chopped
1/2 tsp. cumin powder
2 Tbsp. vinegar
2 bay leaves
4 tsp. salt (or more to taste)
water to cover the beans (about 10 cups)
Wash beans very well, then drain. Soak beans overnight in water. Cook the beans and green
peppers in some of the water used to soak them. (Cook for about 1 hour until tender. To speed
the process, you can add some ice from time to time to the beans while they are cooking.)
In a frying pan, sauté garlic, onion and cumin in olive oil. Add mixture to beans, then add vinegar
and bay leaves. Simmer on low heat for 1 hour. Add salt to taste. Serve with rice.
by Esteban Herrera (Baton Rouge), a partner practicing in the environmental law and litigation
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