| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
French |
Sausage, Beans/grain |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried kidney beans, picked through |
| 4 |
c |
Water |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Salt (may sub. Tamari/etc. to taste) |
| 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 chiles, your preference |
| 1 |
pn |
Nutmeg (like, 1/8 teaspoon) |
| 2 |
tb |
Vegetable oil (less, if desired) |
| 1 1/2 |
c |
Onion, chopped small |
| 1/2 |
c |
Bell pepper, grn, red or yellow, etc. chopped small |
| 1/2 |
c |
Celery, chopped small |
| 1/2 |
lb |
Smoked sausage, sliced into rounds, quarter rounds |
| 1 |
tb |
Garlic, minced |
| 1 |
tb |
Pickled ginger, minced |
| 3 |
c |
Chicken/veg stock, water won't get it |
| 1 |
|
Chile (I prefer serrano) halved |
INSTRUCTIONS
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.
METHOD
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 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, any remaining vegetables EXCEPT the halved
chile(s), and the seasoning mix. Stir in well, continuing to cook and stir
over high heat for about 1 minute. I do not recommend sticking your
nose/face into the steam. Add the beans; stir. Continue to cook and stir
for another 2-3 minutes, scraping the bottom of the pan as you stir.
Add the stock and then the halved chile(s); stir once more, insuring you
scrape the bottom of the pan, and bring to a boil. When a boil is reached,
cover, and reduce heat to low/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.
Recipe by: Rael64; based on a recipe by Paul Prudhomme Posted to
CHILE-HEADS DIGEST V3 #308 by Oblio <rael64@swbell.net> on Apr 28, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”