6 main dish servings
1 pound red beans
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
3 cups chopped onions, divided
1 cup chopped green bell pepper
1/2 cup chopped celery
8 1/2 cups chicken stock or broth, divided
2 cups grape juice, divided
4 cups cooked long-grain white rice
Day 1: Rinse beans, place in a medium bowl and add enough water
to cover by 3 or 4 inches. Soak overnight in the refrigerator.
As the beans absorb the water, they will more than double in volume.
Day 2: Combine the seasoning mix ingredients (salt, onion powder,
basil, garlic powder, mustard, black pepper, white pepper, oregano
and cayenne) in a small bowl. Drain and rinse the beans. Drain
again and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat
for about 4 minutes. (If using a lighter pot, use lower heat.)
Add 2 cups of the onions, bell pepper, celery and 1 tablespoon of
the seasoning mix. Stir and cook until vegetables start to brown,
about 5 minutes. Add 1/2 cup of the chicken stock, scrape the
bottom of the pot to clear all browned bits, and cook 3 minutes.
Add the remaining onions, stir, and cook 5 minutes. Add the drained
beans, 5 cups of the stock, and the remaining seasoning mix. Stir
and cook for 45 minutes, scraping the bottom of the pot occasionally
to check for sticking and reducing heat if mixture is boiling too
Add 1 cup grape juice and continue to cook for 25 minutes. Caution:
At this point, the starches in the beans start to break down and
sticking will occur more often. It is therefore important to check
and clear the bottom of the pot frequently. Add the remaining
stock and grape juice, turn the heat to medium, and cook until the
beans are tender, and the liquid is thick and begins to look creamy,
about 30-35 minutes.
Serve over the hot rice.