- 2 cups dried red beans, rinsed
- 3 scallions
- 1 tbsp parsley
- 2 shallots
- 2 quarts water
- 2 chopped cloves of garlic
- 4 cubes of chicken bouillon
- Salt, black and hot pepper to taste
Combine scallions, parsley, shallots, and hot peppers to form a paste.
Heat oil over medium heat and add seasoning paste, beans, and scallions. Add water, parsley, and bring to boil. Cover and simmer for 2 hours, or until beans are tender. Blend beans and juice in an electric blender or force through a strainer. Return sauce to low heat and season to taste.
Recipe courtesy of God’s Littlest Angels.