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Smoky Red Beans

Veggie.Lover's picture
Ingredients
  Dry red beans 1 Pound
  Water 8 Cup (128 tbs)
  Salt 1⁄2 Teaspoon
  Sliced celery 1 Cup (16 tbs)
  Onions 2 Small, cut into wedges
  Green pepper 1 , cut into 1/2-inch pieces
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Beer 1⁄2 Cup (8 tbs) (Optional)
  Canned tomato paste 6 Ounce (1 Can)
  Hot barbecue sauce 1⁄4 Cup (4 tbs) (Bottled)
  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)
  Shredded smoky cheddar cheese 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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