Ingredients
- 1 lb. red, white and black beans shopping list
- 1 onion, chopped shopping list
- 2 bay leafs shopping list
- 2 whole jalapeno peppers shopping list
- 2 whole banana peppers shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 2 tablespoons parsley shopping list
- 1 tablespoon basil shopping list
- 3 cloves garlic shopping list
- 1 tablespoon black pepper shopping list
- 1/2 teaspoon curry powder shopping list
- 1 tablespoon gumbo file shopping list
- 1 can beer (dark, preferably) shopping list
- 2 tablespoons red wine vinegar shopping list
- 1/2 teaspoon Tabasco shopping list
How to make it
- Dump everything except the onion into a crock pot or large pot, and let sit for 6-24 hours. Add the chopped onion. In a crock pot, set on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered. Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you're going to be out of the house, put the crock pot on low, and make sure you've got an extra 2" of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house). If you're cooking on the stovetop, bring everything to a rapid boil and boil for 20 minutes, covered, adding liquid as necessary (it might not be). Reduce to simmer, keep covered, and cook 2-5 hours, until tender, making sure that you have adequate liquid. If you don't like things *spicy*, either don't add the jalapeno and banana peppers, or remove them after an hour or two. If you like 'em hot, chop the peppers up about an hour before serving and continue to cook.
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