A tasty bowl of beans that can be served as a main dish for 4 or side for 6.
After a 4 hour brine, these beans require a short prep and cook on the stovetop.
"*" See Kitchen Notes for more information or links to special ingredients.
Over medium heat, saute’ the onion, celery, and bell pepper in the bacon drippings for 3 minutes. Add the garlic and cook 1 minute.
Bacon drippings – If you don’t want to use bacon drippings, then substitute with mild flavored cooking oil like olive oil, avocado, or canola.
Hot chile powder – The hot chile powder that is added during the cooking of the beans provides a spicy after bite. It’s interesting how just a small amount of powder allows you to taste the herbs and other ingredients before it creeps up on you as a finisher. So if you want to experience this cascading of flavors, don’t go overboard on the chile powder. If you’re using “hot”, keep it to 1/4 teaspoon. If you are using “extra hot” (like habanero or ghost or viper), then reduce to 1/8 teaspoon. I normally use urfa biber or cayenne.
Toppings – Our favorite toppings are the cabbage, bacon and minced jalapeno. If I don’t have jalapeno, we’ll add a dollop of red chile sauce. I thought a little Sriracha worked, but Bobby thought it overpowered the flavor of the beans. If you don’t want spicy at all, these beans are just as delicious without it. Bacon and cabbage is really all you need.
Vegetarian/Vegan Version – Eliminate the bacon and bacon drippings. Use a cooking oil instead of the drippings. Replace the chicken stock with vegetable broth and it’s totally vegan.
Recipe author: MJ of MJ's Kitchen