Good day readers!
Having completed my airship tour of beautiful Cuba, I find myself resuming my duties at Margaret Gallard College in Brooklyn, New York. But this does not mean I shall abandon my quest for culinary perfection or my interest in fine arts. My extensive travel throughout the world has afforded me a vast collection of recipes in addition to quite a few trinkets, and the opportunity to share them with you.
After reading Mr. Treude’s latest novel, “Fidelio’s Automata”, it came as a revelation that many of my recipes fit within his prose most amazingly. I contacted him immediately and asked if I may share these with you. Mr. Treude being a man of great taste and culture agreed to my proposition.
Each week I shall continue to share fun, inventive culinary delights, as well as photographs of my most treasured acquisitions.
This week’s recipe: Hank’s Cowboy Beans
I have found this simple recipe to be quite delicious. Grilling the vegetables before adding the vegetable stock or water, is essential for releasing these harmonic flavors. The contrasting textures of the beans, meat, and vegetables is delightful. The extra spice of the hot sauce wakes up those sleepy taste buds. It is possible to utilize a slow cooker for this recipe.
2 cups of dried red beans
2 cups of dried pinto beans
1 large yellow onion, chopped
3 tablespoons garlic, chopped
4 green peppers, grilled and diced
3 vine-ripened tomatoes, grilled, seeded and chopped
2 jalapenos, grilled and chopped
1 tablespoon vegetable oil
7 quarts water or vegetable stock
2 smoked ham hocks
1 teaspoon coriander seed
1 bay leaf
3 whole dried red chili peppers
Tabasco or favorite hot sauce
Salt and pepper to taste
Soak beans overnight in water to cover, changing the water once. Drain.
When beans are ready, sauté onion, garlic, green chilies, jalapeños, and tomatoes in oil, in a large soup pot or dutch oven over a medium heat. Add water or stock and ham hocks. Bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower the heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste. Serve with cornbread, and Tabasco, or your favorite hot sauce.
Makes 16 servings.