Recipe

Firecracker Red Beans Recipe

	Crabhappychick / All my dishes 9 months, 1 week ago 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. Prep:6m Cook:60m Servings:6	Crabhappych
	zesty nutty spiced red beans and vermouth

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Fans

gagagrits

bluewatera

notyourmom

Ingredients

• 2 tablespoons olive oil

• 3 cups minced onion

• 2 tablespoons minced fresh gingerroot

• 2 teaspoons fennel seeds

• 2 tablespoons minced garlic

• 1/2 teaspoon allspice

• 1 teaspoon dried thyme

• 1 1/2 to 2 teaspoons salt

• 1 cup dry sherry or vermouth

• 2 tablespoons prepared mustard

• 1/4 cup ketchup

• 1 teaspoon minced chipotle chilies, plus more to taste

• 2 cups water

• 1/4 cup almond butter

• 2 tablespoons brown sugar

• 2/3 cup boiling water

About 6 cups cooked small red beans and/or kidney beans (three or four 15-ounce cans, rinsed and drained)

Directions

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.

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Comments

notyourmomma 9 months, 1 week ago said:
Fennel seeds and almond butter, oh, la la, that is a flavor combination I hadn't thought of before. ***plus chipotle*** hand slap to forehead, must try these soon.

gagagrits 9 months, 1 week ago said:
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!!!!!