Text 28478, 91 rader
Skriven 2012-08-20 06:09:50 av Dave Drum (1:261/38)
Ärende: Chile 1373
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Beans
 Categories: Beans, Pork, Chilies, Vegetables
      Yield: 3 servings

    1/2 lb Dried red beans; picked
           - through
      4 c  Water
      1 ts Dry mustard
      1 ts Salt
  1 1/2 ts Cayenne
      1 ts Garlic; fresh, minced
      1 ts Thyme; dried
    1/2 ts Oregano; dried
    1/2 ts Black pepper
      1 ts Ground chile, your choice
        pn Nutmeg
      2 tb Vegetable oil
  1 1/2 c  Onion; chopped small
    1/2 c  Bell pepper; chopped small
    1/2 c  Celery; chopped small
    1/2 lb Smoked sausage; in rounds *
      1 tb Garlic; minced
      1 tb Pickled ginger; minced
      3 c  Chicken stock
      1    Serrano chile; halved

  * O' course, andouille is the best sausage, but alas, it
  ain't a common thing unless you're 'round about Louisiana.
  So, use smoked sausage if you must.

  Small = 1/4 inch max.

  Prep Beans: unless you enjoy soaking beans overnight, do
  this: place the 4 cups water in a pot and bring to a boil.
  Add beans when boiling. Let beans boil uncovered for 2
  minutes. Cover pot and let beans soak in water OFF HEAT
  for 1 hour whilst you prepare everything else for this
  recipe.

  Combine all dry seasonings as well as the 1 teaspoon
  minced garlic. Set aside.

  Turn on the overhead fan above your oven. And as always,
  exercise CAUTION when dealing with high heat.

  Heat a 4-5 quart stock pot on high heat until very hot,
  almost smoking. Carefully add the oil to the pot and allow
  oil to heat thoroughly and just begin to smoke, about 1-2
  minutes. Add half of the onions, bell peppers, and celery,
  and all of the smoked sausage. Cook and stir constantly
  for about 5 minutes to allow the vegetables and sausage to
  sear and sweat. Smells good, neh?

  Add the garlic, pickled ginger, the halved chile(s), and
  lastly the seasoning mix. Stir well, continuing to cook
  over high heat for about 1 minute. I do not recommend
  sticking your nose/face into the steam. Add the beans;
  stir well. Continue to cook and stir for another 2-3
  minutes, scraping the bottom of the pan as you stir. Do
  *not* burn.

  Add the stock all at once and stir once more, insuring you
  scrape the bottom of the pan, getting all the good stuff
  that has begun to accumulate there. Bring to a boil.

  When a boil is reached, cover, and reduce heat to a
  simmer. Allow to simmer for approximately 1 1/2 hours or
  until beans are tender to your liking.

  Serve over rice, couscous, French bread, pasta (fettucini
  is nice), or eat out of the pan. Makes damn good burritos,
  and goes well with a fried egg or two.

  NOTES : Obviously, one can add as many chiles as desired
  to this: habs, Thai, mix, clean out the cupboards, etc.
  This version "as is" is quite mild.

  Recipe By: Rael64; based on a recipe by Paul Prudhomme

  FROM: Rael 64; Chile-heads List - 05 Mar 2001

  Uncle Dirty Dave's Archives

MMMMM

... If everything is coming your way, then you're in the wrong lane!

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)