Otik’s Sweet n’ Spicy Beans

Join me as I make Otik’s Sweet n’ Spicy Beans from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn for the first time! The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn was written by Eric Severson, edited by Margaret Weis and Tracy Hickman, compiled and published by TSR, Inc. in 1995. You can buy a copy here: https://www.drivethrurpg.com/product/197643/The-History-of-Dragonlance-2e?affiliate_id=50797

More Recipes from Tika’s Cookbook

By Tika Waylan Majere
Proprietress
Inn of the Last Home

I begin with two dishes that Otik used to serve, and that have been enjoyed by many patrons over the years. Tasslehoff pleaded with me to put one of his recipes in, and, out of love and respect, I have added a recipe that Flint Fireforge once gave me, keeping it in his own words! Finally, I have included recipes that are representative of four very different Krynnish cultures: the Palanthans with emphasis on haute cuisine, the Flotsamites who insist on hearty meals, the elves who eat light but well, and the gully dwarves with their dirt-simple cooking techniques. I add a word of caution to the gully dwarf recipes: substitute chicken for rat meat. Chicken tastes about the same and is much more healthful.

One of the kettles on the hearth at the Inn of the Last Home always contains Otik’s savory Sweet n’ Spicy Beans. Tasslehoff first became acquainted with the dish when he stumbled into the pot after being menaced by a disgruntled patron who accused him of fingering his pouch during dinner. Tas licked the splashes off his hands, liked the taste, and ordered a dish. The beans are usually ladled over a large piece of hot cornbread.

Otik’s Sweet n’ Spicy Beans

(Serves 4-5)

½ cup dry kidney beans
½ cup dry black-eyed peas
½ cup red wine
1 medium onion, chopped
1 teaspoon dried parsley
½ small can jalapeño chilies, chopped fine
⅓ cup shredded cooked pork or turkey (optional)
1 tablespoon dark brown sugar
1 tablespoon maple syrup
3 pinches dried sage
1 teaspoon Tabasco or Louisiana Hot Sauce (more or less to taste)
½ cup chicken stock or water

Sort, wash, and drain beans and peas. Place beans and peas in 1-quart container, cover completely with water, and let them soak 8-24 hours.

Empty water, beans, and peas into medium-sized, heavy saucepan. Add wine and onion. Heat until almost boiling, then reduce heat and simmer. Add parsley, jalapeños, and sage. Simmer for 10 minutes, stirring occasionally. Add brown sugar, maple syrup, then Tabasco or Hot Sauce. Stir in well.

Simmer another 30 minutes, until beans are soft, adding chicken stock or water as necessary to prevent scorching. Allow gravy to thicken if serving over cornbread. If desired, add cooked meat during last 10 minutes of simmering. Adjust seasonings and sweetenings to taste. Serve a la carte or as a meal over cornbread.

Transcript

Cold Open

I have never been more disappointed in a recipe in all my life.

Intro

Today I am making Otik’s Sweet n’ Spicy Beans from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn. If you have made this recipe, share your thoughts in the comments below!

Discussion

Whoever wrote and edited this recipe is straight up lying to you about the times required. That being said, let’s dive into today’s recipe. I began by collecting the ingredients a day before I was going to cook the recipe. One-half cup dry kidney beans, one-half cup dry black-eyed peas, one-half cup red wine, one medium onion, chopped, one teaspoon dried parsley, one-half small can of jalapeno chilies, chopped fine, one-third cup shredded cooked pork or turkey, I used a pound of ground pork. One tablespoon dark brown sugar, one tablespoon maple syrup, three pinches dried sage, one teaspoon Tabasco or Louisiana Hot Sauce (more or less to taste), I used the Mule Sauce I got with my DLSaga stickers. And finally one-half cup chicken stock or water. I ended up using the whole box and a lot of extra water.

First I prepped my ingredients by soaking the beans and peas in water for twenty-four hours. The next day, I took them out and rinsed them, putting them in a cast iron skillet. Then I chopped my medium onion and added it to the pan. Next I chopped half the can of jalapeno chilies and set them aside. I added the chicken stock to the pan with the beans, peas, wine and onion and heated till nearly boiling. Then I lowered the heat to a constant simmer. I added parsley, jalapenos and sage, allowing it to simmer for ten minutes. I stirred it occasionally throughout the recipe.

Next I added the brown sugar, maple syrup, and hot sauce, stirring it all in well. I allowed it to simmer for thirty minutes, adding chicken stock and water to keep it from scorching. I added the ground pork with ten minutes left, thinking the beans would be done, because this lying recipe said they would be but again, it’s a lie. It took a LOT more water, and about two hours of simmering for the beans to be soft enough to eat. I have no idea why this recipe was so off, but it’s made me not want to make these anymore, as the vast majority of them are terrible.

When it was finished I spooned up a healthy serving over cornbread, another disappointing recipe, and paired it with some bar-b-qued salmon I made while waiting. I will never make this recipe again, but I have to say, the next day, when I reheated it, it was fairly good, so perhaps ignore the times and go off instinct when making this one.