Red Beans & Rice

Red Beans and Rice

Yields: 6-8 servings

Prep time: 20 minutes (plus soaking time)

Cook time: 2-3 hours

Ingredients:

• 1 lb Camellia Red Beans

• 4 quarts water

• 3 tablespoons salt

• 1 lb. Andouille sausage, sliced

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery ribs, diced

• 3 cloves garlic, minced

• Tasso Ham (in video)

• 2 Bay leaves

• 1 tablespoon parsley

• 1/4 teaspoon thyme

• 1 tablespoon of Tony Chachere's creole seasoning.

• 1/2 teaspoon cayenne pepper

• 1/4 teaspoon sage

• 3 cups chicken broth

• Water to completely cover beans and sausage (depends on your size cooking pot)

• Tasso Ham Replacement:

  • 4 slices bacon, chopped

• Pickled Pork Replacement:

  • 1 tablespoon red wine vinegar

• Cooked white rice for serving

Equipment:

• Large pot or Dutch oven

• Large bowl (for soaking)

• Skillet (if using bacon replacement)

Instructions:

1. Soak the Beans:

• Rinse the red beans thoroughly.

• In a large bowl, combine the red beans, 4 quarts of water, and 3 tablespoons of salt.

• Soak the beans in the refrigerator for 8-24 hours.

2. Prepare the Meat and Vegetables:

• If using Tasso Ham Replacement:

  • In a skillet over medium heat, cook the chopped bacon until crispy.

  • Remove the bacon from the skillet, leaving the rendered fat.

  • Add the diced onion, green bell pepper, and celery to the skillet.

  • Sauté until the vegetables are softened (about 5-7 minutes).

• If using actual Tasso ham, skip the above bacon.

3. Cook the Beans:

• Drain and rinse the soaked red beans.

• Transfer the beans to the large pot or Dutch oven.

• Add enough fresh water to cover the beans by about 2 inches.

• Add all the seasonings listed above

• add the 3 cups of chicken broth

• Bring the beans to a boil, then reduce the heat to a simmer.

• Add the sliced Andouille sausage to the pot.

• If using Pickled Pork Replacement: add 1 tablespoon of red wine vinegar.

• If using actual pickled pork, add that now.

• Simmer the beans, uncovered, for 2-3 hours, or until they are tender and creamy. Stir occasionally, and add more water if necessary to keep the beans covered.

4. Mash the Beans (Optional):

• Once the beans are tender, you can mash some of them against the side of the pot with a spoon or potato masher to create a creamier consistency.

5. Serve:

• Serve the red beans and rice over cooked white rice.

Tips and Notes:

• Soaking the beans helps to reduce cooking time and makes them easier to digest.

• Adjust the amount of water as needed during cooking to achieve the desired consistency.

• If you can find pickled pork and tasso ham, they will greatly enhance the flavor of this dish.

Enjoy your delicious Red Beans and Rice!