Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Creole Black Beans




Source of Recipe


David


Recipe Introduction


It's absolutely amazing the flavor you can get from a package of
New Orleans' own Camellia Black Beans when you simmer them down
Creole style with a little sautéed bacon or pickled meat and a
handful of herbs and spices. If you're good a throwin' a dish
together and you need exact ingredients and precise measurements,
just follow this recipe!



List of Ingredients




Creole Black Beans from David

Ingredients:
2 ripe banana peppers, de-seeded and minced
2 bay leaves
1 tsp. basil
¼ tsp. crushed red pepper flakes
1 lb. country smoked sausage
¼ cup dry sherry wine
1 Tbsp. fresh-squeezed lemon juice
¼ cup flatleaf parsley, minced
Salt and black pepper to taste
2 bunches thinly sliced green onions for garnish
6 cups cooked brown rice
loaf hot whole wheat bread.
½ tsp. thyme
2 quarts water + 2 quarts light chicken stock
¼ cup extra virgin olive oil
1 lb. high quality black beans (Camellia or Hoya recommended)
12 oz. lean bacon, chopped
1 medium onion, finely diced
2 ribs celery, finely diced
½ small bell pepper, diced
4 cloves garlic, minced



Recipe



Instructions:
First, place the full pound of beans into a large stainless steel
stockpot and completely cover them with the two quarts of water.
Then bring the water to a rapid boil and actively boil the beans for
10 minutes over a high flame. When the boiling period is done,
remove the pot from the fire, put the cover on tightly, and let the
beans soak in the hot waster for exactly 2 hours. This allows the
beans to hydrate and absorb water, reduce their gaseous content, and
soften their outer hulls.

When the soaking period is over, take a heavy stockpot you'll
actually cook the beans in and drop in the diced bacon and the olive
oil. Over a medium heat, stirring constantly to keep the bacon from
sticking to the bottom of the pot, render out the drippings. Then
stir in the onions, celery, bell pepper, garlic, tomato, banana
peppers, thyme, basil, bay leaves, crushed red pepper flakes, and
the smoked sausage and cook everything together until the vegetable
mixture wilts and softens.

At this point, pour in the 2 quarts of light stock—along with the
wine and the lemon juice—and bring the contents of the stock pot to
a rapid boil. Meanwhile, using a colander, drain the black beans,
discard the water you soaked them in, and add them to the pot. Once
again, bring the stock back to a rapid boil—but immediately reduce
the heat to low, stir everything together one more time, cover the
pot, and cook the bean mixture for about an hour, stirring
occasionally. Note: if some of the stock evaporates during cooking
and the bean liquid thickens too much, simply add water or a little
more chicken broth (canned chicken broth will do nicely).

Finally, about 15 minutes before you're ready serve the dish, stir
in the minced parsley and adjust the final seasoning with salt and
black pepper to your taste. Then, when you're ready to eat, spoon
our a big helping of hot brown rice into a bowl and ladle the beans—
and a generous piece of sausage—over the top. All that's left is to
garnish the plate with a sprinkling of thinly sliced green onions
and serve with two or three slices of hot wheat bread right from the
oven.