Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Main dish servings
1 lb Red beans
2 ts Salt
1 1/2 ts Onion powder
1 1/2 ts Dried basil
1 t Garlic powder
1 t Dry mustard
1/2 ts Ground black pepper
1/2 ts White pepper
1/2 ts Dried oregano
1/2 ts Cayenne
3 c Chopped onions, divided
1 c Chopped green bell pepper
1/2 c Chopped celery
8 1/2 c Chicken stock or broth,
-divided
2 c Grape juice, divided
4 c Cooked long-grain white rice
1) Day 1: Rinse beans, place in a medium bowl and
add enough water to cover by 3 or 4 inches. Soak
overnight in the refrigerator. As the beans absorb
the water, they will more than double in volume. 2)
Day 2: Combine the seasoning mix ingredients (salt,
onion powder, basil, garlic powder, mustard, black
pepper, white pepper, oregano and cayenne) in a small
bowl. Drain and rinse the beans. Drain again and set
aside. 3) Preheat a heavy 5-quart pot, preferably
nonstick, over high heat for about 4 minutes. (If
using a lighter pot, use lower heat.) Add 2 cups of
the onions, bell pepper, celery and 1 tablespoon of
the seasoning mix. Stir and cook until vegetables
start to brown, about 5 minutes. Add 1/2 cup of the
chicken stock, scrape the bottom of the pot to clear
all browned bits, and cook 3 minutes. 4) Add the
remaining onions, stir, and cook 5 minutes. Add the
drained beans, 5 cups of the stock, and the remaining
seasoning mix. Stir and cook for 45 minutes, scraping
the bottom of the pot occasionally to check for
sticking and reducing heat if mixture is boiling too
rapidly. 5) Add 1 cup grape juice and continue to cook
for 25 minutes. Caution: At this point, the starches
in the beans start to break down and sticking will
occur more often. It is therefore important to check
and clear the bottom of the pot frequently. Add the
remaining stock and grape juice, turn the heat to
medium, and cook until the beans are tender, and the
liquid is thick and begins to look creamy, about 30-35
minutes. 6) Serve over the hot rice. from chef paul
prudhomme
