Perfect Red Beans

My mama is originally from New Orleans.

Growing up she would cook red beans and rice on Mondays.

We would eat it with buttered cornbread.

Red beans freeze well and when I was in college she would send me a few containers.

It was like gold.

This post is dedicated to my mom, the red bean queen.

I like Camellia beans the best.

Sauté sausage and ham in a little olive oil until it gets slightly brown on the edges.

Add veggies (onion, garlic, celery), sauté for a few minutes until they soften. Season with salt and pepper.

See those brown bits at the bottom of the pot? Add a splash of water and scrape with a wooden spoon. This is flavor!

Add your beans, water, and bay leaves.

Cover and cook on a low simmer for 2-2 1/2 hours.

My beans looked like this after 2 hours.

If you want them thicker, take the lid off and simmer until desired consistency.

Remove bay leaves before serving.

The best!

They freeze wonderfully!

 

Red Beans

1 lb. smoked sausage, cut into small pieces

1 lb. ham pieces or chunks (the best is leftover Honey Baked Ham)

1 onion, finely chopped

4 cloves garlic, minced

2 stalks celery, finely chopped

2 lbs. red kidney beans, rinsed (I prefer Camellia)

14-15 cups water

2 bay leaves

 

In a large pot over medium high heat, brown the meat in a little olive oil.

Add onion, garlic, and celery.

Season with salt and pepper.

When veggies get tender, add beans, water, and bay leaves.

Bring to a low simmer. Cover and cook for about 2-2 1/2 hours, stirring occasionally.

If it gets too thick, add more water.

If too thin, take the lid off and let it simmer uncovered until desired consistency.

Remove bay leaves before serving. Season to taste.

Serve over rice.

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