[bold] GREG’S New Orleans-Style Red Beans and Rice
1 (1-pound) package Camellia Brand Red Kidney Beans 1 (32-ounce) container no-sodium chicken broth Water, as needed 1 large onion, chopped 1 bell pepper, chopped 1/2 cup chopped parsley 4 celery stalks, chopped 1-3 cloves garlic, minced 1 pound of tasso, smoked ham, or pickled pork or a large ham hock 2 bay leaves 1 teaspoon dried thyme Hot sauce to taste Creole seasoning to taste Salt and pepper to taste 6 cups white or brown rice, cooked
1) Rinse and sort beans. (Optional: Soak beans using your preferred method.)
2) Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1 part beans to 2 parts liquid.
3) Bring the beans to a rolling boil, then lower heat, and simmer for 1-2 hours, or until tender. Stir often, (so that beans don't stick to bottom of pot) and add water as needed.
4) Brown the meat in a skillet. Remove meat and set aside. In the drippings in skillet, sauté onions, celery, parsley and bell pepper until tender. Add the garlic and saute for 2 minutes, stirring occasionally. Add meat, sautéed vegetables, bay leaf and thyme to the beans. Water should cover all.
5) Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
6) To make creamier beans, remove 2 or 3 cups of beans from the pot, puree them with a mixer or blender, and return to pot. Add hot sauce, salt, pepper and/or Creole seasoning to taste.
7) Serve over rice.