Spicy Red Beans

Spicy Red Beans Recipe with Jalapeno Peppers and Curry Powder

| Servings: 6 |

Vegetarian diet

Introduction

Spicy Red Beans is a flavorful and hearty dish that is perfect for those who enjoy a bit of heat in their meals. This recipe combines a variety of beans with aromatic spices and peppers to create a dish that is both satisfying and delicious.

History

The origins of Spicy Red Beans can be traced back to the southern United States, where beans have long been a staple in traditional cuisine. This dish is often associated with Cajun and Creole cooking, where bold flavors and spices are used to create dishes that are full of character.

Ingredients

1 lb (454 g) red, white, and black beans (any combination you prefer)
1 white onion, chopped
2 bay leaves
2 whole jalapeno peppers
2 whole banana peppers
0.5 tsp cayenne pepper
2 tbsp parsley
1 tbsp basil
3 cloves garlic
1 tbsp black pepper
0.5 tsp curry powder
1 tbsp gumbo filé
1 can dark beer
2 tbsp red wine vinegar
0.5 tsp tabasco

How to prepare

Place all ingredients, except the onion, into a crock pot or large pot and allow it to sit for 6-24 hours.
Add the chopped onion and set the heat to high.
Check every hour and add more beer if needed to keep the beans covered.
Cook for 8 hours.

Variations

Add diced tomatoes or bell peppers for extra flavor.
Use different types of beans, such as kidney beans or black-eyed peas, for a unique twist.

Cooking Tips & Tricks

Soaking the beans overnight before cooking can help to reduce cooking time and improve their texture.

- Adjust the amount of spices and peppers to suit your personal taste preferences.

- Adding a splash of vinegar at the end of cooking can help to brighten the flavors of the dish.

Serving Suggestions

Serve Spicy Red Beans over rice or with a side of cornbread for a complete meal.

Cooking Techniques

Slow cooking the beans allows the flavors to develop and meld together for a rich and delicious dish.

Ingredient Substitutions

If you don't have gumbo filé, you can substitute with a small amount of okra or file powder.

- Feel free to use any combination of beans that you prefer in this recipe.

Make Ahead Tips

Spicy Red Beans can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Spicy Red Beans with fresh parsley or green onions for a pop of color.

Pairing Recommendations

Serve Spicy Red Beans with a side of coleslaw or a simple green salad for a well-rounded meal.

Storage and Reheating Instructions

Store leftover Spicy Red Beans in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Spicy Red Beans contains approximately 200 calories.

Carbohydrates

Each serving of Spicy Red Beans contains approximately 30 grams of carbohydrates.

Fats

Each serving of Spicy Red Beans contains approximately 2 grams of fat.

Proteins

Each serving of Spicy Red Beans contains approximately 10 grams of protein.

Vitamins and minerals

Spicy Red Beans are a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains no common allergens, but individuals with sensitivities to beans or peppers should exercise caution.

Summary

Spicy Red Beans are a nutritious and flavorful dish that is high in protein and fiber, making it a satisfying meal option.

Summary

Spicy Red Beans are a delicious and nutritious dish that is perfect for those who enjoy bold flavors and a bit of heat in their meals. This recipe is easy to make and can be customized to suit your personal taste preferences. Enjoy this dish as a comforting and satisfying meal any time of the year.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl visiting my Aunt Clara in the heart of New Orleans. Aunt Clara was known for her delicious Creole cooking, and I was always eager to learn her secrets in the kitchen.

One hot summer day, Aunt Clara decided to teach me how to make her famous Spicy Red Beans. She led me to the bustling farmer's market, where we picked out fresh ingredients like plump red kidney beans, spicy andouille sausage, and a colorful array of bell peppers and onions. As we walked through the market, Aunt Clara shared stories of her own grandmother, who had passed down this recipe through generations.

Back at her cozy kitchen, Aunt Clara showed me how to soak the beans overnight, allowing them to plump up and absorb all the flavors of the dish. She then sautéed the andouille sausage until it was crispy and caramelized, filling the kitchen with a mouthwatering aroma. Next, she added the holy trinity of Creole cooking - onions, bell peppers, and celery - along with a generous amount of garlic and spices.

As the beans simmered on the stove, Aunt Clara taught me the importance of patience in cooking. She explained that the longer the beans cooked, the more the flavors would meld together, creating a rich and hearty stew. I watched in awe as she stirred the pot with a wooden spoon, tasting and adjusting the seasonings until it was just right.

Finally, Aunt Clara ladled the steaming red beans over a bed of fluffy white rice, garnishing each bowl with a dollop of tangy sour cream and a sprinkle of fresh herbs. The first bite was like a burst of flavor in my mouth - the smoky sausage, the tender beans, the spicy kick of cayenne pepper. It was a dish that warmed me from the inside out, a taste of New Orleans that would stay with me forever.

Over the years, I have made Aunt Clara's Spicy Red Beans countless times, sharing the recipe with friends and family who have all fallen in love with its bold flavors and comforting warmth. Each time I make it, I am transported back to that sunny kitchen in New Orleans, where I learned the magic of Creole cooking from a master chef.

And so, this recipe for Spicy Red Beans has become more than just a dish to me - it is a connection to my past, a reminder of the love and tradition that fills my kitchen every time I cook. I am grateful to Aunt Clara for passing down this recipe to me, and I will continue to share it with others for years to come. For me, cooking is not just about following a set of instructions - it is about creating memories, sharing stories, and keeping traditions alive. And in that way, this simple dish of red beans has become a part of who I am.