Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: William Messer Newsgroups: rec.food.recipes Subject: San Fernando Beans Followup-To: rec.food.cooking Date: Wed, 17 Nov 1999 16:44:02 -0600 Organization: etgs.com Lines: 35 Approved: phill@rt66.com Message-ID: <38332FB2.FB4E1D35@etgs.com> Reply-To: William Messer NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:37594 I got this recipe from David Wade's (a renowned chef) radio show last Spring. He got the recipe from some place in San Fernando. They are delicious and the flavor can be changed depending on the type of apples, spiciness of the sausage and amounts of chili powder. Only problem I have is remembering to soak them overnight. San Fernando Beans - from David Wade 1 lb dried kidney or red beans 1/2 lb bulk pork sausage (I use extra mild, but to your taste) 1/2 cup brown sugar 2 cup sliced apples (delicious is good, but could use tarter apples too) 4 medium onions, sliced 2 cloves garlic, chopped 1 1/2 cup tomato juice 2 tsp Worcestershire powder (or sauce if can't find powder) 3 tsp salt 1/2 tsp black pepper 1 tsp chili powder (I use scant 1/4) Wash beans and soak overnight in cold water. In the same water, bring to hard boil. Cover and simmer, 1 - 2 hours. Drain beans and keep warm. Combine all rest of ingredients in pan and mix thoroughly (you don't have to precook anything). Bring to a hard boil. Mix in drained beans and simmer for 2 hours with a tight fitting lid. Hope you enjoy as much as we do Margo -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.