Red Beans
  • Cooking Time: 4 hrs
  • Servings: 6-8
  • Preparation Time: 1 day
  • 3c dried Dark Red Kidney Beans, soaked overnight in 8c water, drained and picked over.
  • 1/2-1lb Fatback, Salt Pork or Bacon, diced
  • 1lg sweet Onion, chopped
  • 3-6cloves Garlic, minced or crushed
  • Salt & Pepper
  • 1can crushed Tomatoes
  • 1tblsp Chili-Garlic paste (or A-Ha chili paste, or Indian chili paste- whatever you happen to like/have in fridge)
  • 1tsp Cayenne
  • 2tblsps Black Molasses
  • splash of Cider Vinegar
  • 6c +/- Water
  • cooked Rice to serve
  1. In Dutch oven, cook pork til done but not crisp.
  2. Add onion, garlic; saute w/meat & fat til transluscent and aromatic.
  3. Salt & pepper to taste.
  4. Add tomatoes and chili paste, cayenne, molasses and splash of cider to taste.
  5. Add beans and water.
  6. Bring to a boil; cook, stirring frequently, 20-30min.
  7. Reduce heat to very low; simmer, covered, 2-4hrs, stirring frequently, adding water as necessary.
  8. As you simmer, you can mash beans w/back of spoon as the become more tender if you prefer. I mash mine some, but still like a little chunk to them.
  9. Serve over rice, w/some Hot Sauce on the side!
I LUUUURVE beans. They're so easy to make so many different ways, and so GOOD for you! Call it peasant food- whatev. I love them. TAKE THE TIME to get dried beans and soak them (they're cheaper, besides!). The twist I added was the MOLASSES, at the suggestion of my bro-in-law, who's also quite the southern-leaning, peasant food afficionado himself.