BLUES BEANS

I call ‘em blues beans because they're cheap.   Two people can eat for two days for $2.

You'll need an electric CROCK-POT® cooker and a four quart boiler or sauce pan.

Ingredients:

  • 1 lb dry large Lima beans (or any other kind of dry beans)
  • 1 chunk of smoked meat
  • 1 onion, chopped
  • 8 cups water
  • 1 tsp black pepper
  • 1 tbsp salt
  • 1 tbsp red wine vinegar
  • 1 tbsp garlic powder
  • 1 tbsp Worcestershire sauce
A $2 pot of beans

Directions:

  • Add beans and water to boiler and bring to rolling boil.
  • Reduce heat slightly and slow boil for approximately 2 minutes while stirring gently.
  • Carefully pour hot mixture into CROCK-POT®.
  • Add remaining ingredients and cook on "High" for 5 hours.

Set the CROCK-POT® to "Low" and the beans will be ready in eight hours. They'll simmer just fine for another four hours. Start them cooking in the morning, and you'll enjoy a fine bowl of beans like this when you come home from work.

Eat with sliced onion and fresh-baked cornbread. Goes down fine with milk, tea, buttermilk, water, or ice cold beer. For wine, I'd recommend a well-chilled and dry Chablis or rosé. For an amazing taste sensation, I recommend Mouton Cadet Rosé. No kidding.

A bowl of blues beans

Easy Method:

  • Put every ingredient into CROCK-POT® and cook on "High" for 8 -10 hours.

Red Beans 'n' Rice:

  • Use "Easy Method" above.
  • Use red kidney beans instead of limas.
  • Instead of smoked meat, substitute 1/2 lb of thinly sliced smoked pork or pork/venison sausage. Add 2 or 3 hours before eating time.
  • When you stir the beans, mash them against the side of the CROCK-POT® with the bottom of the spoon. You want about 1/3 of the beans to liquify.
  • Serve over rice with Tabasco sauce to taste..
  • Get ready for your guests to say, "This is the best damn red beans 'n' rice I ever ate!"

Blackeyed Peas:

  • Use either cooking method above.
  • Use dry blackeyed peas.
  • Use smoked meat or 1/2 lb of thinly sliced smoked pork or pork/venison sausage or a big ole hambone or 3 or 4 thick slices of sandwich ham. Add 2 or 3 hours before eating time.
  • Add 1 10 oz can diced Rotel® tomatoes w/green chilies or add 1 or 2 large diced fresh tomatoes and 1 or 2 large diced jalapenos.
  • Get ready for your (redneck) guests to say, "I ain't never ate no better blackeyed peas!"

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