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- Source: Emeril's New New Orleans Cooking
- Dish Type: Sauces
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Red Bean Sauce
Instructions
Heat the oil in a saucepan over high heat. When the oil is hot, add the onions and jalapeŇos and sautČ for 1 minute. Add the bay leaves, beans, and cilantro and cook for 1 minute.
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Stir in the stock and bring to a boil. Reduce the heat and simmer until the beans are tender, for about 2 hours. Stir in the salt and pepper and simmer for 5 minutes. Serve immediately or store, refrigerated, in an airtight container for 2 days. Reheat in a saucepan over a low flame.
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Yield: about 1 1/2 cups
Ingredients
- 1 tablespoon olive oil
- 1/3 cup chopped onions
- 2 teaspoons minced seeded jalapeŇo peppers
- 2 bay leaves
- 1 cup dried red kidney beans, soaked overnight and drained
- 1/4 cup chopped fresh cilantro
- 4 cups
- 1 teaspoon salt
- 3 turns freshly ground black pepper
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