Monday, December 9, 2013

Red Beans, My Way

Red Beans and Rice is a New Orleans tradition.  This dish is traditionally served on Mondays, but Red Beans, My Way is so simple and so delicious you will be making it any day of the week.  This will quickly become a family favorite.  To have authentic Red Beans, you have to have authentic ingredients and those are available exclusively at

¼ cup of bacon drippings
3 ½ cup of chopped yellow onions
2 cups chopped green bell peppers
1 ½ cups of chopped celery
1 Tbsp chopped garlic
1 lb cooked, cubed ham
1 lb Savoie’s Smoked Sausage, cut crosswise into ¼ inch slices
½ lb salt pork, chopped
3 lbs Camellia Red Kidney beans, picked over and winsed with cool water
Water or chicken broth
Slap Ya Mama Cajun seasoning to taste
¾ tsp crumbled dried thyme
¼ tsp crumbled dried basil
4 bay leaves
Chopped green onions for garlic
Chopped fresh parsley leaves for garnish

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 onion and parsley, over rice.

Red Beans, My Way is perfect for a family meal, comfort food, a pot-lock dinner or just because! Make sure you keep the recipe authentic by ordering the ingredients from