Fire Stew Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Sugar-cured ham,
1 lbs: Kidney Beans,
6 ounce: Dr. Schnitzels hot sauce,
4 ounce: Tabasco Sauce,
4 ounce: Scotch Bonnet pepper sauce,
Water,
1 lbs: Lentils,
Directions:
Put the ham, lentils and beans in enough water to cover. Cook
until beans are done. Put in all hot sauces. Cook several more
hours, until the flavor is all through the ham, which is thoroughly
broken apart.
Serve with something cold to drink. Its great for your sinuses.
I just threw this together because I was feeling reckless, but the
taste was wonderful, and the stuff freezes well, too. Both Dr.
Schnitzels and the Scotch Bonnet pepper sauce are haba
ero sauces,
which I think accounts for the wonderful flavor (as well as the
heat.) Tabasco alone would work, if you used a *lot*, but the flavor
wouldnt be as good, I think.
Happy sweating!
Recipe by Brian H. Groover.
Source from luhu.jp
until beans are done. Put in all hot sauces. Cook several more
hours, until the flavor is all through the ham, which is thoroughly
broken apart.
Serve with something cold to drink. Its great for your sinuses.
I just threw this together because I was feeling reckless, but the
taste was wonderful, and the stuff freezes well, too. Both Dr.
Schnitzels and the Scotch Bonnet pepper sauce are haba
ero sauces,
which I think accounts for the wonderful flavor (as well as the
heat.) Tabasco alone would work, if you used a *lot*, but the flavor
wouldnt be as good, I think.
Happy sweating!
Recipe by Brian H. Groover.
Source from luhu.jp