FOOD CATEGORY	INGREDIENTS
	2 cups small red beans
	Water to cover beans
	5 large cloves garlic, coarsely chopped
	2 stalks celery, sliced in ¼ inch thick pieces
	3/4 – 1 large onion, coarsely chopped
	½ cup oil
	1 Tbsp. cumin seed, ground with 1 tsp. Celtic Salt
	1 Tbsp. episote and pinch of rubbed sage or 1 Tbsp. sage
	1 Tbsp. oregano (prefer Mexican)
	1 tsp. summer savory
	1 whole bay leaf
	1 small hot red chili pepper, finely diced (use 2 for medium heat, 3 for hot)
	2 quarts water, to start
	¼ cup fresh cilantro, chopped
	¼ tsp. liquid smoke

 

Rinse beans to remove any dirt.  In a large pot add beans and enough water to cover beans.
Bring beans to a boil.  If desired, add 1 tsp. baking soda (see Cooking and Preparation Tips above).
Remove beans after boiling for about 30 seconds.  Drain and rinse, then drain again.
Prepare the garlic, celery, and onions.
In the cooking pot, add oil and heat to medium high.
Add the garlic, celery, and onions.  Stir well, being careful not to burn.  Cook until soft and the onions are translucent.
Stir in the chili pepper and all the herbs except cilantro.
Add beans and water.  Bring to a boil, then turn down to simmer.
Add cilantro and cover.
Cook 3-4 hours, until beans are tender.
Check beans often and stir, adding more water as necessary to keep beans covered.
Yield: 4 servings

 

 

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