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

https://youtu.be/LPcRE7ja1Ts

More Recipes from Tika’s Cookbook

By Tika Waylan MajereProprietressInn 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,