Warm your taste buds. No, seriously!
Influenced by Jamaican-style "jerk" spices, these Firecracker Red Beans are full of contrasting flavors — aromatic, pungent seasonings, bitter sherry or vermouth, tart lime juice, a small touch of sweet and a combination of hot touches that create a slow burn. Serve this feisty baked beans with plain white rice. Or, for a colorful flavorfest that will give people's taste buds a real workout, pair Firecracker Red Beans with rice that is cooked with curry powder and topped with chopped pineapple.
Small red beans (called "peas") are traditional in Jamaica, but kidney beans work just as well. A combination of the two is quite attractive.
Be sure to cook the beans ahead of time. You can also use canned.
Chipotle chilies (smoked jalapenos) are available canned in adobo sauce. Look for them in the imported foods section of your grocery store, or in Latin American markets. They are very strong-flavored and keep forever if stored in a tightly lidded container in the refrigerator.
This dish reheats well, so you can make it several days ahead.
• 2 tablespoons olive oil
• 3 cups minced onion
• 2 tablespoons minced fresh gingerroot
• 2 teaspoons fennel seeds
• 2 tablespoons minced garlic
• 1/2 teaspoon allspice
• 1 teaspoon dried thyme
• 1 1/2 to 2 teaspoons salt
• 1 cup dry sherry or vermouth
• 2 tablespoons prepared mustard
• 1/4 cup ketchup
• 1 teaspoon minced chipotle chilies, plus more to taste
• 2 cups water
• 1/4 cup almond butter
• 2 tablespoons brown sugar
• 2/3 cup boiling water
About 6 cups cooked small red beans and/or kidney beans (three or four 15-ounce cans, rinsed and drained)
Heat the oil in a large, deep skillet or a Dutch oven. When it is really hot, add the onion, ginger and fennel seeds, and saute over strong heat for about 5 minutes. Turn the heat down to medium, and add the garlic, allspice, thyme and 1 1/2 teaspoons salt. Cover and cook for about 10 minutes over medium-low heat.
Stir in the sherry or vermouth, mustard, ketchup, minced chipotle and 2 cups water. Cover and cook for another 10 minutes.
Place the almond butter and brown sugar in a small bowl. Add the 2/3 cup boiling water, and mash with a spoon until the mixture becomes uniform. Stir this mixture into the sauce, and cook uncovered over low heat for about 5 minutes.
You can leave sauce as it is if you like it textured, but if you like it smooth, transfer to a blender and puree.
Heat the oven to 325 degrees. Place the beans in a 9- by 13-inch baking dish (or an equivalent casserole) and pour in all the sauce. Cover tightly with foil, and bake for 45 minutes. Remove the pan from the oven, and let it sit for 15 to 20 minutes, still tightly covered, so the beans can continue to absorb the liquid. Serve hot or warm, with rice.
Makes 6 servings
