Kidney beans w/sherry and grilled red onions

4 servings

Ingredients

Quantity Ingredient
2 cups Dried kidney beans
1 Clove
1 medium Bay leaf
1 large Yellow onion(s), peeled
1 tablespoon Vegetable oil
2 Garlic clove(s)
Peeled and minced
2 larges Red onion(s), peeled
¼ cup Sherry
½ teaspoon Pepper
1 teaspoon Salt
½ teaspoon Red pepper flakes
2 cups Dry sherry
½ cup Olive oil
½ cup Champagne vinegar or
Apple cider vinegar
¼ cup Sugar

Directions

GRILLED RED ONIONS

Place beans in colander, rinse, and pick over them. Put beans in large stockpot, cover with cold water, and soak for at least 3 hours, or overnight.

Drain beans, return them to the stockpot and cover with fresh water.

Using the clove as a pin, attach the bay leaf to the whole onion. Add the vegetable oil, studded onion, garlic, and spices to the pot and cook gently, uncovered, over medium-low heat until the beans are tender, 45 min to 1 hour. Drain the beans of excess liquid, then return them to the pot. Discard the bay leaf, clove, and whole onion.

Add the sherry, oil, and vinegar and stir well to incorporate. Cover and keep warm.

Grilled Red Onions:

With a sharp knife cut each onion crosswise into 6 slices, being careful to keep the rings together. Pin each ring together with a wooden skewer or long toothpick. Place the onion rings in a shallow baking dish and set aside.

Warm the sherry in a small saucepan over low heat, add the sugar, and stir until dissolved. Remove from heat and pour over the onion rings.

Let marinate for 20 min.

Bring a grill up to a high temperature. Place the onion on the grill in a single layer and cook until well marked, about 3 min. Turn and cook the other side. Keep warm. Repeat with remaining onions.

Remove the wooden skewers and serve as an accompaniment to kidney beans with sherry.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 15

Submitted By DIANE LAZARUS On 11-24-95

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