Firecracker Red Beans
From crabhappychick 16 years ago
- 60 minutes to make
- Serves 6
Found this in the Baltimore Sun and I just love these beans...and I do love good beans. Give these a try for a real burst of bean-y flavor (that's kinda a little jerk-ish) to pair with grilled chicken or pork.
Ingredients
- • 2 tablespoons olive oil shopping list
- • 3 cups minced onion shopping list
- • 2 tablespoons minced fresh gingerroot shopping list
- • 2 teaspoons fennel seeds shopping list
- • 2 tablespoons minced garlic shopping list
- • 1/2 teaspoon allspice shopping list
- • 1 teaspoon dried thyme shopping list
- • 1 1/2 to 2 teaspoons salt shopping list
- • 1 cup dry sherry or vermouth shopping list
- • 2 tablespoons prepared mustard shopping list
- • 1/4 cup ketchup shopping list
- • 1 teaspoon minced chipotle chilies, plus more to taste shopping list
- • 2 cups water shopping list
- • 1/4 cup almond butter shopping list
- • 2 tablespoons brown sugar shopping list
- • 2/3 cup boiling water shopping list
- About 6 cups cooked small red beans and/or kidney beans (three or four 15-ounce cans, rinsed and drained) shopping list
How to make it
- Heat the oil in a large, deep skillet or a Dutch oven. When it is really hot, add the onion, ginger and fennel seeds, and saute over strong heat for about 5 minutes. Turn the heat down to medium, and add the garlic, allspice, thyme and 1 1/2 teaspoons salt. Cover and cook for about 10 minutes over medium-low heat.
- Stir in the sherry or vermouth, mustard, ketchup, minced chipotle and 2 cups water. Cover and cook for another 10 minutes.
- Place the almond butter and brown sugar in a small bowl. Add the 2/3 cup boiling water, and mash with a spoon until the mixture becomes uniform. Stir this mixture into the sauce, and cook uncovered over low heat for about 5 minutes.
- You can leave sauce as it is if you like it textured, but if you like it smooth, transfer to a blender and puree.
- Heat the oven to 325 degrees. Place the beans in a 9- by 13-inch baking dish (or an equivalent casserole) and pour in all the sauce. Cover tightly with foil, and bake for 45 minutes. Remove the pan from the oven, and let it sit for 15 to 20 minutes, still tightly covered, so the beans can continue to absorb the liquid. Serve hot or warm, with rice.
People Who Like This Dish 2
- julesfoodies Nowhere, Us
- bluewaterandsand GAFFNEY, SC
- gagagrits Irmo, SC
- notyourmomma South St. Petersburg, FL
- crabhappychick Pittsburgh, PA
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The Rating
Reviewed by 3 people-
These Beans are Awesome. I love the flavors that you have in there. We love beans around my house.
bluewaterandsand
in GAFFNEY loved it
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What a great recipe, with summer coming, and you know all the beans my family can eat, and vermouth would just add to all the other great flavors you have going on. wow!!!!!
gagagrits
in Irmo loved it
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What a great recipe, with summer coming, and you know all the beans my family can eat, and vermouth would just add to all the other great flavors you have going on. wow!!!!!
gagagrits
in Irmo loved it
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