Mom's Beans
If you’re fixing any kind of barbecued meat, especially ribs, these are a welcome side. To achieve the right texture, you must cook the beans over low heat and make certain they don’t burn. They pack a little punch but you can cut back on the heat without jeopardizing the dish.
Mom’s Beans
Serves 4
1 tablespoon canola or vegetable oil
1 white or yellow onion, medium chopped
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon Tabasco
1 teaspoon coarsely ground black pepper
two 15-ounce cans red kidney beans, drained and rinsed
15-ounce can diced tomatoes with juice
salt to taste
Optional fresh oregano
Directions
Heat oil over medium temperature in a saucepan large enough to hold the beans and tomatoes. Add the chopped onions and sauté until tender, about 8 minutes. Add the garlic, oregano, chili powder, and garlic powder. Cook for 1 minute. Add all the other ingredients. Stir.
Bring to a boil, then reduce heat to low and gently simmer for 2 hours, stirring occasionally to be certain it isn’t burning. If the beans dry out, add some water. You want them to be thick, but not pasty. Taste and adjust seasonings. They should have a kick. Serve hot, sprinkled with fresh oregano leaves, if desired.
Photos: Lynn Donaldson
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
