Monday Red Beans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons oil
1 pound Camellia red beans
Large Ham Bone with some ham remaining
1 lb Andouille or good quality smoked sausage, sliced
2 or 3 white or yellow onions, chopped
Tony Cachere's Creole Seasoning, salt and pepper
2 ribs celery, chopped
1 bell pepper, chopped
6 to 8 cloves garlic, minced
1 tablespoon dried basil
Pinch rubbed sage
3 bay leaves
1 bunch green onions, chopped (green and white parts)
1 bunch flat-leaf parsley, chopped
Cooked rice for serving
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Directions: |
Directions:Heat oil in a large heavy pot (5 Qt. Dutch Oven).
Brown the Sausage slices and remove from the pot to a plate until needed later.
Add onions and season with lots (This is spicy. I use 1 teaspoon) of Tony's, salt and pepper. Cook onions over medium heat, stirring frequently, until well browned. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
Add the beans to the pot and cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well and add the ham bone at this time.
Bring mixture to a boil, then lower heat and simmer, stirring occasionally, until beans are tender and creamy, about 2 to 2 1/2 hours. Remove the ham bone and pull all the eatable meat off and add back to the pot. When beans are tender, mash some with a potato masher until the mixture looks creamy.
Stir in the chopped green onions and almost all of the parsley, reserving some parsley for diners to add at the table.
Serve hot with cooked white rice, the extra parsley and the hot sauce. |
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Number Of
Servings: |
Number Of
Servings:8 |
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