John’s Red Beans
My husband introduced me to this Southern staple that kept him fed through much of his college years. It’s wonderfully hearty and just the thing for a chilly autumn night! It does take a little planning ahead, but is really worth it.
In a large bowl, soak overnight:
1 pound Dried Red Beans
Enough Water to cover them + 2 inches above the beans (they will soak up a lot)
1 Tablespoon Salt
In a stockpot, saute:
3 Tablespoons Olive Oil
1 Large Onion, finely diced
3 Cloves Garlic, minced
1 Green Bell Pepper, finely diced
4 Ribs Celery, finely chopped
Salt and Pepper to taste
When vegetables begin to soften, add:
5 Cups Ham Stock
3 Bay Leaves
Simmer over low heat until beans are softened, about 5 hours.
Add small amounts water throughout cooking if beans look dry.
Remove 2 cups of beans and mash with a Potato Masher.
Return to pot and stir in.
Remove Bay Leaves
Add more Salt and Pepper if desired.
Spoon over Steamed White Rice and top with pan-fried Kielbasa-type Sausage.
Serve with Louisiana Hot Sauce, or Tabasco, and plenty of well-buttered French Bread.
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!