Preparation / Directions:
Day 1: Add enough water to the red beans to cover them by 3 or 4 inches,
and soak overnight in the refrigerator. As the beans absorb the water;
they'll more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Drain the beans and set them aside.
Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350
degrees, about 4 minutes.
Add 2 CUPS of the onions, the bell peppers, and the celery, and 1
TABLESPOON of the seasoning mix. Stir and cook until the vegetables start
to turn brown, about 5 minutes. Add 1/2 CUP of the stock, scrape the bottom
of the pot to clear all the browned bits, and cook 3 minutes. Add the
REMAINING 1 cup of 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.
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 pan 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 to 35 minutes. Serve over the
ric
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