Red Beans and Rice

Red Beans and Rice

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup bacon drippings

  • cups chopped yellow onions

  • 2

    cups chopped green bell peppers

  • cups chopped celery

  • 1

    tablespoons chopped garlic

  • 1

    pound cooked, cubed ham

  • 1

    pound Savoie's Smoked Sausage, cut crosswise into ¼ inch slices

  • ½

    pound salt pork, chopped

  • 3

    pounds Camellia Red Kidney beans, picked over and rinsed in cool water

  • Water or chicken broth

  • Slap Ya Mama cajun seasoning to taste

  • ¾

    teaspoon crumbled dried thyme

  • ¼

    teaspoon crumbled dried basil

  • 4

    bay leaves

  • Chopped green onions for garnish

  • Chopped fresh parsley leaves for garnish

Directions

In a large, heavy pot, heat the bacon drippings over medium heat. Add the onions, bell peppers and celery and cook, stirring, until they are lightly golden, about 10 minutes. Add the garlic and cook for three minutes. Add the ham, sausage and salt pork. Cook for five minutes. Add the beans and add enough water or chicken broth to cover. Season with salt, cayenne and black pepper. Add the thyme, basil and bay leaves. Bring to a boil, then reduce heat to medium-low. Cook, partially covered, for about two hours, stirring occasionally, or until the beans are tender. Add more water or broth if the mixture becomes dry. If you like the beans to be creamy, puree about one-third of the beans in a food processor, in batches, and return to the pot. Cook for another 30 minutes. Remove and discard the bay leaves. Serve hot, garnished with green onions and parsley, over rice. Makes about 20 servings.


Nutrition

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