I love the simplicity of this recipe. It takes all day to cook but the prep is very easy. Louisiana is the only place to get this authentic dish and experience it in all of its glory. However, this recipe gives us a little idea of how amazing the cooking is down in the bayou.
I LOVE this recipe!
Ingredients
1 lb. dry red kidney beans
3 heaping tablespoons bacon grease (If you don’t have any bacon grease, fry a pack of bacon in the pot you are going to cook the beans in, remove the bacon and leave the grease in the pot.)
8 cups water (2 quarts)
1 large yellow onion, chopped
1 green pepper, chopped
1 bunch green onions, chopped
3 tablespoons minced garlic
1 tablespoon Old Bay Seasoning
1/2 teaspoon Tobasco hot sauce
1 tablespoon Heinz Worcestershire sauce
1 Lb. of Andouille sausage peeled and sliced ¼ in. thick
2 medium ham hocks
Morton salt to taste
Instructions
Pick through beans to remove bad beans; rinse thoroughly. Soak overnight. (Change water every 2-4 hours when possible)
In an 8-quart stock pot (or 7qt. cast iron Dutch oven), add the bacon grease and let dissolve on medium heat.
Once dissolved, add onion, green pepper, garlic, green onions and sauté until the onions are translucent.
Add seasoning mix, hot sauce, Worcestershire Sauce and mix well.
Add beans, water and ham hocks. Bring to a boil then reduce heat to low-med. Cover and cook over low-med heat for about 6 hours. (stir beans at least once an hour)
After 6 hours, remove ham hocks, let cool, remove the ham from hocks and discard the bone and fat. Add the ham and Andouille sausage to the beans and cook 2 more hours or until beans are tender. (stirring the beans at least once an hour)
If beans are too watery, bring beans to a low boil and cook uncovered stirring very frequently so the beans don’t burn until the desired thickness is achieved.
Serve over hot cooked rice.
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Quick Tip: I love serving this delicious casserole with steamed veggies and freshly baked bread. Yum!
Awe this melted my heart reading it! I am
Souther lol, am from Mississippi but now live in Louisiana, you do not have to live in the south to make an awesome southern dish!! I al sure your little guy loved it you are an awesome mommy!!
I have a QUICK and EASY version that is absolutely amazing if you would like to try it!! Just email me and I would love to share with you
I’m as deep into Acadiana as you can get and except for the Old Bay, (we would use any one of a dozen or more of the cajun/Creole seasonings available), it is a classic RB&R recipe. RB&R shouldn’t be complicated.