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Charlies SPICY Red Beans (Crock-Pot)

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  • {JMSQ}
    jerk is a dry seasoning blend that originated on the Caribbean island after which it s named, and which is used primarily in the preparation of grilled meat.
    Message 1 of 1 , Nov 1, 2005
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      jerk is a dry seasoning blend that originated on the
      Caribbean island after which it's named, and which is used
      primarily in the preparation of grilled meat. The
      ingredients can vary, depending on the cook, but Jamaican
      jerk blend is generally a combination of chiles, thyme,
      spices (such as cinnamon, ginger, allspice and cloves),
      garlic and onions. Jerk seasoning can be either rubbed
      directly onto meat, or blended with a liquid to create a
      marinade. In the Caribbean, the most common meats seasoned
      in this fashion are pork and chicken. Such preparations
      are referred to as "jerk pork" and "jerk chicken."

      "Jerk is a Jamaican tradition. The authentic method of
      jerking has been credited to the Maroons. These Jamaican
      heroes were runaway slaves who lived in the rugged
      mountains of the island and hunted wild boar. Portions of
      meat were highly seasoned with peppers & spices and
      cooked slowly over a fire pit of smoking pimento wood.
      Jerk was an option to salt curing which also helped to
      prevent spoilage in the tropical heat. The depth of
      flavour is achieved by seasoning large cuts of meat and
      allowing it to marinate in the spices before cooking. The
      results are hot, spicy chunks of tender meat." -- Cathy

      What I was told is that jerked chicken or pork or
      whatever, is called that because in Jamaica they cook it
      over very hot BBQ grills and they have to "jerk" it off
      because of the heat.

      Jerk is a method of cooking pork and chicken that dates
      back to the Carib-Arawak Indians who inhabited Jamaica.
      Captured animals were cleaned and then "jerked" with
      sharp objects that created holes to stuff with local
      exotic spices. Jamaica is blessed with a great mix of
      locally grown spices that have long been a mainstay of
      Jamaican life and cuisine. The Meats were then placed in
      stone lined deep pits and covered with the pimento wood
      which smoked heavily imparting a unique flavor to the
      meat. The holes on the meat allowed heat to escape
      without the loss of moisture leaving the meat spicy,
      moist and tender - simply delicious. This entire cooking
      process and spice blend have become know as "Jerking."
      Authentic Jerk Sauces and Spices remain true to the
      original mixtures used in Jamaica.

      Now that you know all there is to know about Jerk, enjoy
      today's recipe for Spicy Red Beans.
      Charlie's Spicy Red Beans

      1 lb. red, white, & black beans (or any combo you like)
      1 onion, chopped
      2 bay leaves
      2 whole jalapeno peppers
      2 whole banana peppers
      1/2 teaspoon cayenne pepper
      2 Tbs parsley
      1 Tbs basil
      3 cloves garlic
      1 Tbs black pepper
      1/2 teaspoon curry powder
      1 Tbs gumbo file
      1 can beer (dark, preferably)
      2 Tbs red wine vinegar
      1/2 teaspoon Tabasco

      Dump everything except the onion into a crock pot or
      large pot, and let sit for 6-24 hours. Add the chopped
      onion and put heat on high and go away. Check every hour
      and add extra beer, water, vegetable stock, or just about
      any other liquid (cheap red wine is good) *OTHER* than
      vinegar to make sure the beans stay covered.

      Cook until tender (anywhere from 4-8 hours, depending on
      your crock pot and the phase of the moon). If you're
      going to be out of the house, put the crock pot on low,
      and make sure you've got an extra 2" of liquid in it
      (cook 8-10 hours, bringing it to high whenever you get
      back to the house).

      If you don't like things *spicy*, either don't add the
      jalapeno and banana peppers, or remove them after an hour
      or two. If you like 'em hot, chop the peppers up about an
      hour before serving and continue to cook.

      This is great as-is; serve with cornbread and enjoy! I
      always make 2 lbs, and use half for baked beans.

      Blessings Jeanarie Ps_91@...

      "Lord, help me live from day to day, In such a self-forgetful way, that even when I kneel to pray, My prayer shall be for others".

      "Comforting Children, One Stitch At A Time"

      Comforting Special Angels

      Happy Hats & LapGhans
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