This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Josh's Fiberrific Beans
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- #79547
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds dried beans (kidney or black-eyed peas work best)
1/2 package (1 lb size) bacon, cut into tiny bits
1 green bell pepper
1 small onion (sweet or yellow)
1/2 cup celery, chopped
2 teaspoons red wine vinegar (more if desired)
2 cans chicken stock
1 dash Cajun/Creole seasoning (like Slap Ya Mamma)
1 dash hot sauce
hot white rice (optional)
directions
In a colander, wash the beans to get rid of powder, stems, and so on, and then let them drain in the sink.
Meanwhile, in a Dutch oven or heavy pot, brown the bacon until the fat is rendered, and then dump in your celery, onions, and peppers and saute until they're soft.
Then dump in the beans or peas, the stock, and the vinegar (I like lots of the vinegar, which gives my beans a nice tangy twist). Bring this all to a boil, season with the Cajun spices and hot sauce to taste, cover the pot and let simmer for about 45 minutes or so (depending on the type of bean - check the packaging), occasionally stirring the beans from the bottom.
Then, add about 5 or 6 cups of water, bring the beans to a boil again, and let simmer for another hour. And here's a secret: if you're making red beans, you can add about a half cup of homemade lard (e.g., bacon drippings). This will give you a heart attack and totally overrides the benefits of fiber, of course, but that's the secret of many a cook in New Orleans!
Serve as is for a side dish, or over rice as a main dish.
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