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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 25 |
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I used to make this for students at the John Campbell Folk school in North Carolina when I worked there, for the vegetarians. They all loved it and requested the recipe.You can 1/2 this recipe easily. Ingredients:
4 cups dried kidney beans (or 9-10 cups cooked canned beans) |
1/2 teaspoon allspice |
1/2 teaspoon cayenne |
1 -2 tablespoon olive oil |
3 cups chopped onions |
3 cups chopped celery |
3 cups chopped green peppers |
6 tablespoons garlic, saute together |
1 cup tomato puree |
1 tablespoon vinegar |
1 tablespoon brown sugar |
1 tablespoon mustard |
2 teaspoons salt |
1 teaspoon oregano |
1/4 teaspoon cayenne |
1/8 teaspoon allspice |
Directions:
1. Soak dried beans overnight. Cook dried beans with allspice and cayenne till tender, about 4-5 hours in the crockpot, or, if desired, skip that step and just add spices to 9 cups canned beans.).
2. Saute onions, celery, green peppers, and garlic together in a little olive oil until softened.
3. Mix the tomato puree, vinegar, brown sugar, mustard, salt , oregano, cayenne and allspice together and pour over beans. Reduce heat and cook gently 15-20 minutes to blend the flavors. Or, as a reviewer suggested, put all in a crockpot on low heat and simmer about 2 hours.
4. May add 1 smoked turkey sausage, sliced thin, if desired, but good without!
5. Good served with rice. Pass the hot pepper sauce!
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