Smoky Red Beans Recipe
Ingredients
| Red beans | 1 pound | |
| Water | 8 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Celery | 1 Cup (16 tbs), sliced | |
| Onions | 2 Small, cut into wedges | |
| 1 green pepper, cut into 1/2-inch pieces | ||
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Beer | 1/2 Cup (16 tbs) | |
| Tomato Paste | 1 6 Ounce | |
| 1/4 cup bottled hot-style barbecue sauce | ||
| Brown sugar | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Vinegar | 2 Teaspoon | |
| Prepared mustard | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Corn chips | 1 Cup (16 tbs) | |
| 1/2 cup shredded smoky cheddar cheese | ||
Directions
Rinse beans; combine beans and water.
Bring to boiling; reduce heat and simmer 2 minutes.
Remove from heat.
Cover; let stand 1 hour.
Stir the 1/2 teaspoon salt into beans and soaking water.
Bring to boiling; reduce heat.
Cover and simmer about 1 hour or till beans are tender.
Drain, reserving cooking liquid.
In a Dutch oven cook sliced celery, onion wedges, green pepper pieces, and garlic in butter or margarine till tender but not brown.
Stir in beans, 2 1/2 cups reserved cooking liquid, beer, if desired (if not using beer, add 1/2 cup more cooking liquid), tomato paste, barbecue sauce, brown sugar, Worcestershire sauce, vinegar, mustard, the 1/4 teaspoon salt, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 20 minutes.
Serve in individual bowls.
Top with the corn chips and cheese.
Bring to boiling; reduce heat and simmer 2 minutes.
Remove from heat.
Cover; let stand 1 hour.
Stir the 1/2 teaspoon salt into beans and soaking water.
Bring to boiling; reduce heat.
Cover and simmer about 1 hour or till beans are tender.
Drain, reserving cooking liquid.
In a Dutch oven cook sliced celery, onion wedges, green pepper pieces, and garlic in butter or margarine till tender but not brown.
Stir in beans, 2 1/2 cups reserved cooking liquid, beer, if desired (if not using beer, add 1/2 cup more cooking liquid), tomato paste, barbecue sauce, brown sugar, Worcestershire sauce, vinegar, mustard, the 1/4 teaspoon salt, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 20 minutes.
Serve in individual bowls.
Top with the corn chips and cheese.
Chef
