Soak the beans overnight, if possible.
The next day, drain and put fresh water
in the pot. (This helps reduce the, um,
flatulence factor.) Bring the beans to
a rolling boil. Make sure the beans are
always covered by water, or they will
discolor and get hard. Boil the beans
for about 45 - 60 minutes, until the beans
are tender but not falling apart. Drain.
While the beans are boiling, sauté
the Trinity (onions, celery, bell pepper)
until the onions turn translucent. Add
the garlic and saute for 2 more minutes,
stirring occasionally. After the beans
are boiled and drained, add the sautéed
vegetables to the beans, then add the
ham hock (or ham or pickle meat), smoked
sausage, seasonings, and just enough water
to a boil, then reduce heat to a low simmer.
Cook for 2 hours at least, preferably
3, until the whole thing gets nice and
creamy. Adjust seasonings as you go along.
Stir occasionally, making sure that it
doesn't burn and/or stick to the bottom
of the pot. (If the beans are old -- say,
older than six months to a year -- they
won't get creamy. Make sure the beans
are reasonably fresh. If it's still not
getting creamy, take 1 or 2 cups of beans
out and mash them, then return them to
the pot and stir.)
you can ... let the beans cool, stick
them in the fridge, and reheat and serve
for dinner the next day. They'll taste
a LOT better. When you do this, you'll
need to add a little water to get them
to the right consistency.
2 cans of beans with their liquid into
a 2-quart saucepan. Add smoked ham hock
and water. Simmer over medium heat for
1 hour until the meat starts to loosen
from the bone.
from heat and cool until the hock is cool
enough so the meat may be removed from
the bone. Place the meat, beans and liquid
in a food processor. To the mixture add
onion powder, garlic salt, red pepper,
salt, and lard. Process for only 4 seconds.
Beans should be chopped and liquid thick.
Add the third can of beans that have been
drained of their liquid. Process just
for a second or two; you want these beans
to remain almost whole. Pour bean mixture
back into to pan and cook slowly on low
heat stirring often until ready to serve.
Fry bacon and crumble into kidney beans.
Saute vegetables in the bacon drippings.
Cook until vegetables are wilted. Add
beans and remaining ingredients. Cover
and simmer for 30 minutes. Serve over
beans, soak overnight. Drain well. In
a large kettle, combine beans with onion,
garlic, salt, bay leaf, pepper, and ham
hocks; cover with cold water. Bring to
boil, reduce heat and simmer until done.
Put beans in pot of water and rinse. Remove
bad beans that float to top. Drain water
off and put beans in deep pot with 8-9
cups water. Bring to boil for 2-3 minutes.
Remove from heat, cover and let set for
2 hours. Sponsored
Put back on heat at moderate to slow boil.
Meanwhile, saute in extra-light virgin
olive oil, onion, garlic, parsley, and
celery. Add sausage to saute. Then add
entire sauteed mixture to beans. Add bay
leaf and spices to entire mixture. Boil
gently (simmer), stirring occasionally,
for 2-3 hours, until tender and squishy.
If mixture becomes too thick, add microwave-hot
water to thin.
(12-inch) prepared pizza crust
1 1/2 cups chopped andouille or smoked
1 small onion, chopped
1/2 medium green bell pepper, seeded and
1 clove garlic, minced
1 (16 ounce) can red or kidney beans,
rinsed and drained
1/2 teaspoon ground red pepper, or as
Salt and freshly ground black pepper,
1/2 cup cooked white rice
8 ounces (2 cups) sharp Cheddar cheese,
1/2 cup chopped and seeded plum tomatoes
oven to 450 degrees F.
a medium, nonstick skillet placed over
medium heat, sauté sausage for
3 to 4 minutes. Add beans, ground red
pepper, salt and black pepper, stirring
until heated through.
bean mixture over pizza crust; sprinkle
with rice, cheese and tomatoes. Bake for
8 to 10 minutes or until cheese is melted.
a 4-quart pot, combine the beans, 2 cups
of the water, onions, sweet peppers, parsley,
garlic, chile peppers, pepper flakes,
ground red pepper, bay leaves, thyme and
basil. Cover and bring to a boil over
medium heat. Reduce the heat to low and
simmer for 40 to 45 minutes, stirring
the bay leaves from the bean mixture and
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