INGREDIENTS

INSTRUCTIONS

1)  Day 1:  Rinse beans, place in a medium bowl and add enough water to
cover by 3 or 4 inches.  Soak overnight in the refrigerator. As the beans
absorb the water, they will more than double in volume. 2) Day 2: Combine
the seasoning mix ingredients (salt, onion powder, basil, garlic powder,
mustard, black pepper, white pepper, oregano and cayenne) in a small bowl.
Drain and rinse the beans.  Drain again and set aside. 3) Preheat a heavy
5-quart pot, preferably nonstick, over high heat for about 4 minutes. (If
using a lighter pot, use lower heat.) Add 2 cups of the onions, bell
pepper, celery and 1 tablespoon of the seasoning mix. Stir and cook until
vegetables start to brown, about 5 minutes. Add 1/2 cup of the chicken
stock, scrape the bottom of the pot to clear all browned bits, and cook 3
minutes. 4) Add the remaining onions, stir, and cook 5 minutes. Add the
drained beans, 5 cups of the stock, and the remaining seasoning mix. Stir
and cook for 45 minutes, scraping the bottom of the pot occasionally to
check for sticking and reducing heat if mixture is boiling too rapidly. 5)
Add 1 cup grape juice and continue to cook for 25 minutes. Caution: At this
point, the starches in the beans start to break down and sticking will
occur more often.  It is therefore important to check and clear the bottom
of the pot frequently. Add the remaining stock and grape juice, turn the
heat to medium, and cook until the beans are tender, and the liquid is
thick and begins to look creamy, about 30-35 minutes. 6) Serve over the hot
rice. from chef paul prudhomme
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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