Ingredients
1 lb. red, white, & black beans (or any combo you like)
1 onion, chopped
2 bay leaves
2 whole jalapeno peppers
2 whole banana peppers
1/2 teaspoon cayenne pepper
2 Tbs parsley
1 Tbs basil
3 cloves garlic
1 Tbs black pepper
1/2 teaspoon curry powder
1 Tbs gumbo file
1 can beer (dark, preferably)
2 Tbs red wine vinegar
1/2 teaspoon Tabasco
Instructions
Dump everything except the onion into a crock pot or
large pot, and let sit for 6-24 hours. Add the chopped
onion and put heat 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 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.
This is great as-is; serve with cornbread and enjoy! I
always make 2 lbs, and use half for baked beans.
