Emilys Traveling Beans Food
EMILY'S TRAVELING BEANS
Since becoming a vegetarian, my daughter Emily has been very careful about checking out bean dishes for meat seasonings. Since beans are an important part of her diet, she developed this recipe to also accommodate her aversion to onions. Whenever a potluck is planned, it is expected that she will bring her beans, hence the name.
Provided by Journey 88
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse beans together in a colander and allow to drain.
- Place in a 2 Quart Baking dish that has been lightly sprayed with cooking spray. In a small bowl, mix remaining ingredients thoroughly and pour over beans. Mix gently to coat. Bake at 350 degrees F for 30 minutes or until bubbly and warm.
- You may also assemble as directed in a crockpot and cook on low for 4-5 hours.
- This recipe is easily doubled for potlucks or parties.
Nutrition Facts : Calories 449.1, Fat 2.3, SaturatedFat 0.4, Sodium 640.9, Carbohydrate 85.4, Fiber 22.4, Sugar 18.2, Protein 25
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- Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the bacon, and cook, stirring occasionally to break it up, for 6 to 8 minutes, until it’s golden.
- Meanwhile, chop one of the onions. When most of the bacon’s fat has rendered, add the onion to the pot, along with the celery, bell pepper, and one of the bay leaves, stirring well to coat everything with the fat.
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- Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent but not too broken down, 3 to 5 minutes. Add bay leaf, paprika, and hot sauce.
- Drain, rinse, and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a boil, skimming off and discarding foam from surface. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Remove ham hock about the last hour of cooking, and cut meat from bone. Chop ham meat, and add to beans, stirring to further break beans apart. (Check beans periodically to ensure they aren’t boiling and sticking to the bottom of the pot.)
- Remove and discard bay leaf. Stir in salt, sugar, and, if desired, more hot sauce just before serving. Serve beans over Emily’s Rice. Garnish with scallions, if desired.
- For Emily's Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
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