Top it over jasmine rice for a scrumptious main dish or as a side dish to
complement barbecues.
Serves 8
Ingredients
2 cups dried red kidney beans
¼ cup (60 mL) olive oil
1 ½ cups (375 mL) spicy smoked sausage cut into 1-inch pieces
1 medium white onion, sliced
6 cloves garlic, diced
1 poblano or cubanelle pepper, diced
¼ cup (60 mL) Worcestershire Sauce
1 Tbsp (15 mL) red wine vinegar
2 cups (500 mL) canned, diced tomatoes
2 Tbsp (30 mL) molasses
2 cups (500 mL) vegetable stock
¼ cup (60 mL) ketchup
3 sprigs fresh thyme
1 bay leaf
1 tsp (5 mL) ground cumin
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) ground allspice berries
1 Tbsp (15 mL) Caribbean hot sauce
Salt and pepper to taste
2 Tbsp (30 mL) diced fresh
Italian parsley
1. Place beans in a bowl covered with water and soak overnight. In a Dutch oven over medium-high heat add the beans with enough water to cover, bring up to a boil, lower to medium, cover with lid slightly ajar and cook until beans are tender for approximately 45 minutes.
2. Preheat oven to 375˚F (190˚C). Set aside a 13- x 9-inch (33 x 23 cm) baking dish.
3. In a large skillet over medium-high heat, add oil, brown sausage and set aside on a plate.
4. Drain beans in a colander and transfer to the baking dish. Add remaining ingredients (except parsley), sausage. Mix and cover with aluminum foil paper and bake for 2 hours or until sauce is slightly thickened.
5. Remove thyme sprigs and bay leaf, mash some of the beans with a potato masher.
6. Garnish with parsley and serve at once over jasmine rice or as a complement to barbecue.
