Spicy Red Beans

Courtesy of Charlie M.


1 lb. red, white, & black beans (or any combo you like)
1 onion, chopped
2 bay leaves
2 whole jalapeno peppers
2 whole banana peppers
1/2 teaspoon cayenne pepper
2 tablespoons parsley
1 tablespoon basil
3 cloves garlic
1 tablespoon black pepper
1/2 teaspoon curry powder
1 tablespoon gumbo file
1 can beer (dark, preferably)
2 tablespoons red wine vinegar
1/2 teaspoon Tabasco


Dump everything except the onion into a crock pot or large pot, and let sit for 6-24 hours. Add the chopped onion and put heat on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered.

Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you're going to be out of the house, put the crock pot on low, and make sure you've got an extra 2 inches of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house).

If you don't like things *spicy*, either don't add the jalapeno and banana peppers, or remove them after an hour or two. If you like 'em hot, chop the peppers up about an hour before serving and continue to cook.

This is great as-is; serve with cornbread and enjoy! I always make 2 lbs, and use half for baked beans.

See other recipes submitted by Chet Day