Francine's Texas Cuisine

 

Red Beans   1 pound red kidney beans (dried) 2 large onions 2 cloves garlic 1 green hot pepper (or 1 1/2 teaspoon Louisiana Hot Sauce) Claret wine Water 1/2 cup olive oil (approx) 1/4 pound ham or salt shoulder or pickled shoulder of pork Salt   Wash beans. Place in earthenware or glass bowl. Chop up onions, garlic and pepper and add them to the beans. If you don’t have a hot pepper, add Louisiana hot sauce. Pour a mixture of half wine and half water over beans so they are covered by an inch or more of liquid. Let these beans soak or marinate overnight. (You may have to add 1 cup of wine and water to them before you go to bed or before you put them on in the morning.) The next morning, cover the bottom of a heavy pot (preferably iron) with about ½ cup olive oil. Add meat and heat. Pour beans and the mixture in which they have marinated into pot. Add water if necessary. Bring to good boil, then cook slowly for several hours until done. Add salt just before you think the beans are done and let it cook into beans. Serve over steamed rice. Can use white beans or dried peas with Sauterne wine.

Home or Francine