Creole RedBeans and Rice
"From the Camellia brand red beans company- from right off the side of the package. The way they make 'em in Louisiana- in and out of New Orleans. The original printed recipe states to use "ham or seasoning meat." I've listed the smoked sausage my husband likes to use. Camellia brand red beans can be found on grocery shelves all over Louisiana, but try this recipe with whatever dried red beans you can find; it won't disappoint. Definitely serve over white rice
(Zatarain's if you're local). Enjoy!"
2 lbs camellia brand dried red kidney beans
1 lb hillshire farms lite smoked sausage
8 -10 cups water
1 onions, chopped
1 toe garlic, chopped
2 tablespoons celery, chopped
2 tablespoons parsley, chopped
1 large bay leaves salt Directions
Rinse and sort beans.
Render meat in skillet.
Remove meat and place on side.
Saute in fat in skillet, onion, garlic, parsley and celery.
Add these with meat, bay leaf, salt and pepper to beans.
Boil gently, stirring occasionally for about 1 1/2 hours, or until tender. Add water while cooking as necessary.
This is straight of the package, and I follow it very closely. Only changes I make are that I pre soak the beans the night before...simply put the beans in a pot and cover with water by 2" over the top of the beans. let soak for 12-24 hours. when ready to cook-pour off water and refill to level of beans-no higher otherwise they will be very thin. Add bay leaves and the ham bones & pieces from the left over holiday ham, bring to a boil. In a 12" black iron skillet, fry down chunks of ham or sausage, then add to beans saving rendered fat to fry onions. Add onions, celery, garlic to meat fat and fry until wilted. Add to pot of beans. Reduce heat and simmer until beans are tender and falling apart. serve over rice
This is a staple meal at the Inda Bros. duck camp...especially after a christmas party!!!