Jail Strawberries

Servings: 1-2

 

 

Ingredients:

 

1 cup dried Red Beans

 

1 cup diced onion

 

½ teaspoon olive or grapeseed oil

 

¼ teaspoon salt

 

2 bay leaves

 

1 Tablespoon Worcestershire Sauce

 

2 garlic cloves, peeled and minced

 

1/2 teaspoon freshly ground black pepper

 

2-3 cups chicken or vegetable stock (enough to cover the beans with ½” liquid)

 

 

 

Suggested Garnishes:

 

Cilantro

 

Parsley

 

 

 

Process:

 

Remove any shriveled beans or non-bean (stems, etc.) from the beans.

 

Rinse beans.

 

Place beans in a large bowl.

 

Add cold water to the beans until they are covered with 2” of water.

 

Stir beans.

 

Remove any beans or content that floats to the top.

 

Soak beans overnight on the counter.

 

Place a sauce pan over medium heat.

 

When hot, add oil.

 

When the oil shimmers, add onion and sprinkle with salt.

 

Saute the onions until transluscent and soft.

 

Add the beans, bay leaves, Worcestershire Sauce, garlic, pepper, and stock.

 

The stock should be at least 1” above the beans.

 

Cover and heat to a simmer.

 

Once simmering, turn the heat down to low. Allow to cook until the beans are tender, about 40 minutes.

 

Stir occasionally and make certain the beans to not go dry.

 

Beans are done when they are soft inside and the seed coat is tender, not chewy.

 

Remove the saucepan from heat.

 

Remove bay leaves.

 

Plate, place in a serving dish or, for extra flavor, allow to cool and place in the icebox overnight – reheat and serve the next day.

 

Garnish and serve.