From My Carolina Kitchen
2 cups dried red beans
Bacon or country ham
2 tablespoons olive oil
2 cups chopped onion (I used a yellow onion)
1 cup chopped celery
4 green onions, green tops and bottoms, chopped
1 green bell pepper, chopped (I substituted a cup of chopped red, yellow, & orange peppers)
1 jalapeno pepper, seeded & ribs removed, chopped
2 garlic cloves, minced
1 tablespoons all-purpose flour
1 cup red wine
1 smoked ham hock, optional but highly recommended
1 ½ cups chopped in chunks and sautéed kielbasa or other smoked sausage such as andouille, optional
Hot sauce for passing at the table
Wash 2 cups of dried red beans. Soak in water overnight. The next morning, rinse the beans in a colander and drain well. If you forget to soak your beans the night before as I sometimes do, here’s a link to the “quick soak method” that will rescue you.
In a Dutch oven, fry the bacon or country ham in the olive oil. Sauté the chopped vegetables, stirring, until the onions are clear. Add the flour and stir, making a sort of roux. Let it brown, taking care not to burn. ! A ham bone is a nice complement (and I highly recommend), giving depth and smoke to your beans. Add the drained beans, 1 quart water, and the wine. Put on a lid and cook the beans over a very low flame for 4 to 5 hours (mine were done in 3 hours). Stir occasionally. Serve with hot cooked white rice. Pass the hot sauce for those who like their beans on the spicy side.
Adapted from Consuming Passions by Michael Lee West – serves 6 - 8