Beans are cooked in a unique way here, we like 'em cooked down very soft with a nice thick sauce, which we call gravy. In order to achieve the right texture, you'll need to cook them for a long time on the stove or crockpot*, a pressure cooker is just not gonna work to get these to right consistency.
Also, try to find smaller light red kidneys if you can, and keep your eyes peeled for Camelia brand. That's what we all cook here, since they're packed locally and make very creamy beans. Serve red beans over your favorite rice with lots of hot sauce or pepper vinegar on top, or as a side with greens, rosemary oven potatoes and spicy seitan sausage.
Makes 6-8 servings
- 1 pound small, light red kidney beans
- 10 cups water
- 2 1/2 cups finely chopped onion
- 1 rib celery, minced
- 1 large jalapeno pepper, minced (to minimize spicy heat, seed and de-rib)
- 1 teaspoon chipotle powder
- 1/4 cup chopped parsley
- 1/2 teaspoon liquid smoke (optional)
- 2 teaspoons smoked salt, plus more to taste
- Wash and clean the beans and pick out any debris. Soak overnight in your fridge in lots of clean, cold water to cover the beans by about 4".
- Drain the beans. In a large pot over high heat, bring the water up to a boil. Add the beans and reduce heat to simmer, while you prep the vegetables.
- Throw all of the other ingredients into the pot, except the salt, and continue to simmer over medium-low heat for 3-5 hours. If the water reduces too quickly, add in a 1-2 extra cups of boiling water, as necessary to prevent the beans from scorching (don't add too much water, because it will prevent the beans from developing a thick gravy).
- Once the beans are quite soft, use a spoon to smash a few of them against the inside of the pot to help thicken the gravy.
- Add the salt, and season to taste with more, if necessary.
*When I make these in a crockpot, I set them up before bed and let them cook overnight and then part of the following afternoon. xo kittee