Red Beans

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