Let’s add some foo-foo to Monday.  Let’s have brunch, our brunch meal is a swipe of raspberry jelly, navy beans, sticky rice wrapped in seaweed, over easy egg topped with bacon served with cathead buttermilk  biscuits and coffee.

Navy Beans

1/4 pound peppered bacon ends, 1 pound navy beans, 1/4 cup bell pepper, 2 celery stalks chopped, 1 large white onion chopped, 4 garlic cloves minced, 2 bay leaves crumbled, 1/4 cup ketchup, 1/4 cup molasses, 1 tablespoon chicken flavored bouillon with tomato, 1/2 tablespoon black pepper, 2 tablespoons brown sugar, 1/4 teaspoon chili powder, 1/2 teaspoon thyme, 1 teaspoon cayenne.

In a dutch oven, fry the bacon ends.  Add the vegetables to the pot.  Sauté bell pepper, celery, and onions till the onions  sweat.  Add dry seasoning ( bouillon, black pepper, cayenne, thyme)  and bay leaves to the pot.   Add the beans, garlic, and enough water to cover everything.  Bring to a boil; reduce the heat to a simmer covered continue to cook until the beans are soft to the touch.  Add the remaining ingredients cook uncovered for another hour. Taste, adjust seasoning with salt and pepper.

Let’s prepare the dish.  Swipe the plate with a generous portion of raspberry jelly, add a large dollop of navy beans, roll sticky rice in seaweed place on top of navy beans, cook an  easy egg put on top of rice finish off with a slice of bacon.  In a side place served 2  cathead buttermilk  biscuits, cathead means huge fluffy,  and coffee.

The recipe for a Cathead Biscuit is in the cookbook.  Do you have a biscuit recipe you would like to share with us?