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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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