Note- Ingredient amounts and cooking times have changed from video to improve recipe. Please follow instructions given in this recipe. Use the video as a guideline! Thanks!
12 to 15 servings
YouTube instructional video is at the bottom.
What you’ll need
1 Package 2 pounds of Camilla Red Kidney beans.
2 pounds Smoked Sausage chopped into 2/16ths of an inch thick.
4 lbs. Pickled Pork or (Pickle Meat).
1/2 Yellow Onion Chopped
2 ribs Celery Clean and Chopped
1 Whole Green Bell Pepper Chopped
2 cloves Garlic Chopped until minced
1/4 cup Fresh Parsley Chopped until minced
3 Tablespoons of Unsalted butter
1 tablespoon of Tony Chachere’s Creole Seasoning
Preparation of ingredients
STEP 1- Open package of Camilla’s Red Beans and add into 8 Quart pot. Sort beans and remove any beans that are dirty, discolored or deformed.
STEP 2- Once finished sorting beans, Add 15 cups of cold water into 8 Quart pot of dry beans. In traditional New Orleans fashion, cover pot with lid and let beans soak overnight. This will reduce the cooking time and beans will cook much faster.
Step 3- Chop 1 Yellow Onion, 3 ribs Celery, 1 Green Bell Pepper, 4 Cloves of Garlic and a bunch of fresh parsley until minced. Rinse off celery, green bell pepper and parsley before chopping.
Step 4-Chop 2 pounds of smoked sausage. Slices should be 2/16ths of an inch thick or larger.
Step 5- Add pickle meat into strainer. Rinse with cold water.
Preheat fire to medium high heat.
Step 6- Add 2 1/2 quarts water. Let come to a boil.
Step 7- Add Pickled Pork Pickle meat and stir. Cover pot and let simmer for 1 hour total.
Step 8- Remove pickle meat from pot. set aside. Discard water as it will be salty. Taste tests the water just to check to see if it is salty before discarding it.
Preheat fire to medium high heat.
Step 9- Place the pot of beans and water on the stove. Let the water come to a boil.
Step 10- Add your pickle meat and stir. Let simmer for 1 hour.
Step 11- Add 1 1/3 cup chopped yellow onion, 2/3 Cup Celery
2/3 Cup Bell Pepper, 2 tablespoons chopped garlic, 1/8 Cup Parsley.
and 2 tablespoons of Tony Chachere’s Creole Seasoning.
Stir and let simmer for 1 hour. Stir Between 8-minute intervals.
STEP 12- Add Chopped Smoked Sausage, 5 tablespoons of unsalted butter and 1 teaspoon of creole seasoning (Optional). Stir beans until all the butter melts inside the pot. Cover and let simmer for 20 minutes. Stir between 3 minute intervals.
Serve over rice with cornbread. You can also fry or bake chicken with this. Makes a COMPLETE meal. Enjoy!!!! 🙂
YouTube instructional video
