Spicy red bean sauce

1 servings

Ingredients

Quantity Ingredient
½ pounds bacon; chopped
1.00 onion; chopped
2.00 celery stalks; chopped
1.00 carrot; peeled and chopped
1.00 green pepper; chopped
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon chopped garlic
1½ cup peeled; seeded, chopped tomatoes
4.00 bay leaves
1.00 tablespoon chili powder
1.00 pounds red beans; soaked overnight,
1 and drained
2.00 quart chicken stock

Directions

In a saucepan, render the bacon for 5 minutes. Add the onions, celery, carrots, and peppers. Saute the vegetables for 5 to 6 minutes or until the vegetables start to wilt. Season with salt and pepper. Stir in the garlic, tomatoes, bay leaves, and chili powder. Saute for 1 minute. Add the beans and chicken stock. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 to 2½ hours, or until the beans are tender and creamy. Remove the beans from the heat. Using a hand-held blender, puree the beans until smooth. Add a little water if the beans are too dry. Strain the sauce through a fine mesh strainer. Discard the strained mixture. Re-season the sauce with salt and pepper if necessary. This recipe yields about 1 ½ quarts of sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-23-1997

Recipe by: Emeril Lagasse

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