| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Main dish, Crockpot |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry black-eyed peas, sorted and washed |
| 1/2 |
c |
Dry pinto beans, sorted and washed |
| 1/2 |
c |
Dry Great Northern beans, sorted and washed |
| 4 |
c |
Water (up to 5) |
| 1 |
lg |
Clove garlic, crushed |
| 1 |
lg |
Onion, finely chopped |
| 1 |
lg |
Carrot, thinly sliced |
| 1 |
lg |
Celery stalk, thinly sliced |
| 1/8 |
ts |
Ground cloves |
| 1 |
lg |
Bay leaf |
| 1 |
cn |
(15-oz) tomato sauce |
| 2 |
tb |
Packed brown sugar |
| 1 |
tb |
Apple cider vinegar |
| 1 |
tb |
Molasses |
| 1/2 |
ts |
Powdered mustard |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Celery salt |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Paprika |
| 3 |
dr |
Tabasco, or to taste (up to 5) |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
I make this in the crockpot, putting the beans in to soak the night before
and simmering all day. I rarely have exactly the beans called for, so end
up substituting most of the time. I've used black beans (which turn the
other beans slightly purple, much to my daughter's amusement), and navy
beans successfully, although they take a little longer to cook. This has a
spicy, smoky, barbeque- like flavor. I also rarely measure anything and
just add what looks right, especially spices in something like this. It
hasn't made any difference that I can detect! It's also good over rice.
Cover beans with water and soak overnight. Drain and discard soaking water.
Add all ingredients and simmer until beans are tender.
Posted to FOODWINE Digest 21 Feb 97 by Laurie Thompson
<llt@GWIS2.CIRC.GWU.EDU> on Feb 22, 1997.
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