Ready in 45 minutes
Classic Cajun comfort food.
Wash 2 cups dried red beans. Soak in water overnight. Next morning, rinse the beans in a colander.
In a Dutch oven or heavy pan, fry bacon or country ham in the olive oil. Saute the chopped vegetables, stirring, until the onions are clear. Add the flour and stir, making a sort of roux. Let it brown -- do not burn! A ham bone is a nice complement, giving depth and smoke to your beans.
Add the beans, 1 quart water, and the wine; put on a lid and cook the beans over a low flame for 4 to 5 hours. Stir occasionally. Serve over hot cooked white rice, with cornbread.
Makes 6 to 8 servings.
For the seasonings, I used cayenne and Creole seasoning with good results. Be careful with the addition of salt, as the ham and/or bacon already has plenty, so you may not need any. Hot sauce is a welcome addition at the table.
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