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Categories:
red beans salt oil onions bell pepper sugar liquid smoke garlic onion cumin powder celery paprika chili powder cayenne powder water
Viewed: 20 - Published at: 9 years agoIngredients
- 1 (15 ounce) can red beans
- 1 slice salt pork (about 1-inchx4-inch) or 1 slice pork fatback (about 1-inchx4-inch)
- 2 tablespoons oil
- 2 tablespoons diced onions
- 1 tablespoon bell pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon liquid smoke
- Pinch of each
- garlic powder
- onion powder
- cumin powder
- celery seed, powder
- paprika
- chili powder
- cayenne powder
- 1/2 cup water
Method
- Cook oil, pork, onion, and green pepper over low-med heat until meat is translucent & fat is rendered. Don't brown or overcook meat.
- Put meat mixture (incl. all the fat & oil) in food processor with a little water and about 25 beans and mix until blended & smooth. Place back in cooking pot.
- Mix or pulse remaining beans in food processor with enough water until it has consistency of salsa. Add to cooking pot.
- Add remaining ingredients to cooking pot (spices, liquid smoke, sugar) and enough water to make a loose, soupy mixture (the beans will thicken the mixture as it cooks).
- Cook over low-med heat for 10 minutes, stirring, and adding water as necessary to end up with the consistency of thick gravy. Serve over quality white rice.
