The Very Best Of Emeril


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Spicy Red Bean Sauce  
1
1
2
1
1
/2 Pound Bacon; chopped  
Onion; chopped  
Celery stalks; chopped  
Carrot; peeled and chopped  
Green pepper; chopped  
Salt; to taste  
Freshly−ground black pepper; to taste  
2
1
4
1
1
2
1
Tablespoon Chopped garlic  
−1/2 Cup Peeled; seeded, chopped tomatoes  
Bay leaves  
Tablespoon Chili powder  
Pound Red beans; soaked overnight, and drained  
Quart Chicken stock  
6 1/2 Fat; 0 Other Carbohydrates  
In a saucepan, render the bacon for 5 minutes. Add the onions, celery,  
carrots, and peppers. Saute the vegetables for 5 to 6 minutes or until the  
vegetables start to wilt. Season with salt and pepper. Stir in the garlic,  
tomatoes, bay leaves, and chili powder. Saute for 1 minute. Add the beans  
and chicken stock. Bring the liquid to a boil and reduce to a simmer. Simmer  
for 2 to 2 1/2 hours, or until the beans are tender and creamy. Remove the  
beans from the heat. Using a hand−held blender, puree the beans until  
smooth. Add a little water if the beans are too dry. Strain the sauce  
through a fine mesh strainer. Discard the strained mixture. Re−season the  
sauce with salt and pepper if necessary. This recipe yields about 1 1/2  
quarts of sauce.  
Spicy Red Bean Sauce  
588  


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614 615 616 617 618

Quick Jump
1 176 352 527 703