- 8 ounce Rattlesnake Beans (preferably Baer’s Best)
- 3 ounce Peanut Oil
- ½ cup Brookford Farm flour
- 1 onion, diced
- 1 shallot, minced
- 6 cloves garlic, minced
- 1 Gilfeather Turnip or rutabaga, peeled and cut into large cubes
- 1 parsnip, peeled and cut into thick rings
- 2 young burdock roots, roughly chopped
- 1 celery root (substitute 3 stalks of celery if necessary)
- 1 small head overwintered kale, chopped
- 1 teaspoon cayenne pepper
- 2 teaspoons gumbo file
- ½ teaspoon cumin, ground
- ½ teaspoon allspice, ground
- ½ teaspoon mace, ground
- 1 teaspoon savory
- 1½ tablespoons salt
- 1 quart vegetable stock
- 2 tablespoons spicy barbecue sauce
Soak beans overnight in 6 cups of water. Drain and rinse beans, then cook with a quart of water until beans are al dente. Let cool in the water.
In a large, heavy bottom pot, make a dark Cajun roux by stirring the flour and the peanut oil with a whisk on low heat. As soon as the roux takes on a deep amber color and starts to smoke, increase heat to medium and stir in the vegetables with a wooden spoon. Add spices. Pour in the stock in a gradual, steady stream. Add the barbecue sauce and continue to stir until the liquid is one smooth consistency. Drain beans, then add to pot and bring to a boil.
Cover the pot and reduce heat to a simmer for about twenty-five minutes, checking the bottom of the pan occasionally to make sure it isn’t getting sticky. Taste the veggies to make sure they are cooked through. Serve immediately, or cool and refrigerate for later use.
Best eaten in the company of good Carolina rice.