This is another recipe that calls for
the “Secret Sauce”. This is from an old cookbook and was
originally written using Kidney beans. This recipe, I think, can be
adapted for any dried bean such as Kidney, Navy, Pinto, Lima,
Cranberry, Black-eyed Peas, etc. I prefer the Pinto and Cranberry beans over the Kidney beans.
I realize that people used to make
their own moonshine and “happy juice”, but I am kinda wondering
if maybe the parents and grandparents used this to cook everything
with! Maybe those Family Recipes were passed down....minus the
“Secret sauce ingredients”. What do you think?
3 oz. salt pork
2 medium sized
onions, chopped
1 tbs. flour
No. 2 can red kidney bean (or beans
of choice)
2 tbs. cooking cherry
Cut salt pork into ½ inch dice; turn
into skillet and pan broil slowly until crisp. Add finely chopped
onion and cook slowly until onion is soft and yellow, stirring to
prevent scorching. Blend in the flour to a smooth paste, then stir
in beans and sherry thoroughly, then simmer gently for 10 minutes.
If you prefer the homemade beans, then
cook them to your preference and then add this to beans and let
simmer to blend flavors.
I love cooking with cast iron. Not
only do you Not have the flakes sometimes associated with no-stick
cookware, but the cast iron retains heat for better cooking
temperature and as an added bonus you implement some iron into your
dish. If you have a cast iron pot this would taste awesome!
