(Makes 10 one-cup servings)
2 tsp. dry mustard
2 tsp. salt
1 tsp. cayenne
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano leaves
1 tsp. ground dried pasilla chili peppers
1 tsp. black pepper
1 tsp. dried thyme
½ tsp. white pepper
1 pound dried red (kidney) beans, rinsed & picked over
2 tablespoons vegetable oil
2 cups chopped onions (divided use)
1 cup chopped green bell peppers
1 pound smoked sausage, sliced ¼” thick, then quartered
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
7 cups chicken stock (canned or homemade)
¼ cup lightly packed, chopped fresh parsley
Cooked white rice
The day before you want to serve the dish, add enough water to cover beans
by 3 or 4 inches and soak them overnight in the refrigerator.
The next day, combine the seasoning mix ingredients in a small bowl. Drain
but do not wash the beans, and set them aside.
Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke,
about 4 minutes. Add 1 cup of the onions, the bell peppers, and the smoked
sausage. Cook, stirring frequently, for 6 minutes.
Add the garlic, ginger, the remaining onions, drained beans and seasoning
mix. Cook, stirring frequently, for five minutes, then add the stock, stir well
and cover. Bring to a boil, reduce the heat to low, and simmer until the beans
are tender and starting to break, about 2 hours.
Add parsley, stir thoroughly, and remove from heat. Serve over hot, white rice.
Note: If you don’t have time to presoak your beans or if you forget, just cook
them about an hour longer.
Or just forget the rice and serve with Gov. Ann Richards’ Cornbread!