SPICY RED BEANS

[Guest guest]

1 lb. red, white and black beans

1 onion, chopped

2 bay leafs

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. In a crock pot, set 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 " of

liquid in it (cook 8-10 hours, bringing it to high whenever you get

back to the house).

If you're cooking on the stovetop, bring everything to a rapid boil

and boil for 20 minutes, covered, adding liquid as necessary (it

might not be). Reduce to simmer, keep covered, and cook 2-5 hours,

until tender, making sure that you have adequate liquid. 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.