Not yo' mamma's red beans

 
                         NOT YO' MAMMA'S RED BEANS
 
 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
  
 
 
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