Moosewood Creole Red Beans

Moosewood Creole Red Beans

From Moosewood Restaurant Favorites

Note: I've doubled the original recipe, feel free to halve. Makes quite a bit.

4 tbsp vegetable oil
4 cups chopped onion (about 2)
2 tsp dried oregano
1 tsp red pepper flakes
2 cup diced celery (a little less than one bundle)
4 tsp salt, divided
2 cups diced carrots
1 tsp ground allspice
3 cups seeded and diced bell pepper (any color will do)
2 6-oz cans tomato paste
2 tbsp dijon mustard
1/2 cup apple cider vinegar (maybe go a little less)
2-3 tbsp brown sugar (original, when doubled, calls for a lot, half a cup)
4 cans red beans
1 tsp ground pepper

Warm the oil in a pot on medium-high heat. Add the onions, oregano, and red pepper flakes and cook for 5 minutes, stirring often. Add the celery and 2 teaspoons of the salt and cook for 5 minutes. Stir in the carrots and allspice, cover, and cook for 5 minutes. Stir in the bell peppers, cover, and cook for 5 minutes.

While the vegetables cook, in a small bowl, stir together the tomato paste, mustard, vinegar, sugar, and the remaining 2 teaspoons salt. Add this sauce and the beans to the pot, cover, and simmer on low heat, stirring occasionally, for 15 minutes. Stir in the black pepper.