Recipe - Red Beans

One half pound Dried kidney beans, picked
through
4 cup Water
1 teaspoon Dry mustard
1 teaspoon Salt (may sub. Tamari/etc.
to taste)
1 One half teaspoon Cayenne
1 teaspoon Garlic, fresh, minced
1 teaspoon Thyme, dried
One half teaspoon Oregano, dried
One half teaspoon Black pepper
1 teaspoon Ground chiles, your
preference
1 pn Nutmeg (like, 1/8 teaspoon)
2 tablespoon Vegetable oil (less, if
desired)
1 One half cup Onion, chopped small
One half cup Bell pepper,
grn, red or yellow, etc.
chopped small
One half cup Celery, chopped small
One half pound Smoked sausage, cut or sliced up into
rounds, quarter rounds
1 tablespoon Garlic, minced
1 tablespoon Pickled ginger, minced
3 cup Chicken/veg stock, water
won't get it
1 Chile (I prefer serrano)
halved

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 45 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 12 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 23 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
One half 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
CHILEHEADS DIGEST V3 #308 by Oblio rael64@swbell.net on Apr 28, 1997