| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Emlive07 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Bacon; chopped |
| 1 |
|
Onion; chopped |
| 2 |
|
Celery stalks; chopped |
| 1 |
|
Carrot; peeled and chopped |
| 1 |
|
Green pepper; chopped |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Chopped garlic |
| 1 1/2 |
c |
Peeled; seeded, chopped tomatoes |
| 4 |
|
Bay leaves |
| 1 |
tb |
Chili powder |
| 1 |
lb |
Red beans; soaked overnight, |
|
|
And drained |
| 2 |
qt |
Chicken stock |
INSTRUCTIONS
In a saucepan, render the bacon for 5 minutes. Add the onions, celery,
carrots, and peppers. Saute the vegetables for 5 to 6 minutes or until the
vegetables start to wilt. Season with salt and pepper. Stir in the garlic,
tomatoes, bay leaves, and chili powder. Saute for 1 minute. Add the beans
and chicken stock. Bring the liquid to a boil and reduce to a simmer.
Simmer for 2 to 2 1/2 hours, or until the beans are tender and creamy.
Remove the beans from the heat. Using a hand-held blender, puree the beans
until smooth. Add a little water if the beans are too dry. Strain the sauce
through a fine mesh strainer. Discard the strained mixture. Re-season the
sauce with salt and pepper if necessary. This recipe yields about 1 1/2
quarts of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Emeril Lagasse
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