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Grilled Red Onions With Sherried Kidney Beans
2 cups dried kidney beans
1 clove
1 medium bay leaf
1 large yellow onion, peeled
1 tablespoon vegetable oil
2 garlic cloves, peeled and minced
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 cups dry sherry
1/2 cup olive oil
1/2 cup champagne vinegar
Grilled Red Onions, recipe follows
Place beans in colander and pick over to remove any stones or
discolored beans. Put them in large stockpot, cover with fresh cold
water and soak 3 hours, or preferably overnight.
Drain beans, return them to stockpot and cover with fresh water.
Using clove as a pin, attach bay leaf to whole onion. Add vegetable
oil, studded onion, garlic, black pepper, salt and pepper flakes to
pot and cook gently, uncovered, over medium-low heat until beans are tender, about 45 minutes to 1 hour. Drain beans and return to pot. Discard bay leaf, clove and whole onion. Add sherry, oil and vinegar and stir well.
Cover and keep warm. Serve with Grilled Red Onions.
Serves 6.
Grilled Red Onions:
2 large red onions, peeled
1/4 cup sherry
1/4 cup sugar
With sharp knife, cut each onion crosswise into 6 slices, being careful to keep rings together. Pin each ring together with a wooden skewer or long toothpick. Place onion rings in shallow baking dish
and set aside.
Warm sherry in small saucepan over low heat; add sugar and stir until dissolved. Remove from heat and pour over onion rings. Let onions marinate 20 minutes.
Bring grill or griddle to high temperature. Place onions on grill in single layer and cook until well marked, about 3 minutes. Turn and cook the second side. Repeat with remaining onions, keeping cooked ones warm. Remove wooden skewers.
Serves 6.
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Grilled Red Onions With Sherried Kidney Beans
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Category: Recipes
Prep Time: Cook Time: Total Time:
Grilled Red Onions With Sherried Kidney Beans
2 cups dried kidney beans
1 clove
1 medium bay leaf
1 large yellow onion, peeled
1 tablespoon vegetable oil
2 garlic cloves, peeled and minced
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 cups dry sherry
1/2 cup olive oil
1/2 cup champagne vinegar
Grilled Red Onions, recipe follows
Place beans in colander and pick over to remove any stones or
discolored beans. Put them in large stockpot, cover with fresh cold
water and soak 3 hours, or preferably overnight.
Drain beans, return them to stockpot and cover with fresh water.
Using clove as a pin, attach bay leaf to whole onion. Add vegetable
oil, studded onion, garlic, black pepper, salt and pepper flakes to
pot and cook gently, uncovered, over medium-low heat until beans are tender, about 45 minutes to 1 hour. Drain beans and return to pot. Discard bay leaf, clove and whole onion. Add sherry, oil and vinegar and stir well.
Cover and keep warm. Serve with Grilled Red Onions.
Serves 6.
Grilled Red Onions:
2 large red onions, peeled
1/4 cup sherry
1/4 cup sugar
With sharp knife, cut each onion crosswise into 6 slices, being careful to keep rings together. Pin each ring together with a wooden skewer or long toothpick. Place onion rings in shallow baking dish
and set aside.
Warm sherry in small saucepan over low heat; add sugar and stir until dissolved. Remove from heat and pour over onion rings. Let onions marinate 20 minutes.
Bring grill or griddle to high temperature. Place onions on grill in single layer and cook until well marked, about 3 minutes. Turn and cook the second side. Repeat with remaining onions, keeping cooked ones warm. Remove wooden skewers.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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