8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
1 pound Camillia Red beans
2 Pounds Eagles best pickled pork
1 Pound D&D smoked sausage
Unsalted butter
Jasmine Rice (Long grain rice)
Seasonings
Yellow Onion
Celery
Bell Pepper
Garlic
Italian parsley
Bay leaves
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Other meats you can use if you cannot find the pickled pork
Smoked pig tails, smoked ham hocks, smoked neck bones or smoked turkey.
You can also use your favorite smoked sausage in place of the D&D smoked sausage if you cannot find the D&D smoked sausage in your area.
Preparation of ingredients
Step 1- Chop 1 yellow onion, 3 ribs celery, 1 Green bell pepper, 3 cloves garlic, and a small amount of parsley (1/4 Cup).
Step 2- Rinse pickled pork with cold water. Cut pickled pork with a sharp knife. Make sure you cut in between the bones.
Step 3- Sort the entire 1-pound bag of red beans. Discard any discolored or broken red beans. Once done add good beans into pot.
Step 4- Add 9 1/2 cups water into pot of beans. Cover with lid and let soak overnight. This will cut down the cooking time of the red beans.
Note- Add the meat and seasonings you’re prepared into containers and place into fridge.
Boiling pickle meat
Note-If you are using the smoked meats, you do not have to follow this step.
***Preheat fire to medium high heat***
Step 5- Add 2 1/2 quarts water into a large pot. Let come to simmer.
Step 6- Add your pickle meat and cover with lid. Let simmer for 1 hour. This will remove most of the salt from the meat. Once done Taste the pork broth. The water should be salty. Reserve 2 Cups of the salted pork stock before adding pickled pork into strainer.
Note- All pickled pork’s are not as salty as the Eagles best pickled pork. By them having a lower sodium content they only need to be added during the cooking process of the red beans. Example brands like Savories, Richard’s and pork brisket bones can be added during the cooking process of the red beans as they are not as salty. This comes from my experiences cooking with different pickled pork’s.
Step 7- Add Pickled pork into strainer. Set aside.
Braising the meats and sautéing the seasonings
***Preheat fire to medium high heat***
Step 8- Add 2 teaspoons oil into a cast iron skillet. Let get hot for 1 minute.
Step 9- Add Pickle meat into skillet. Let sear for 3 minutes on each side. Once done, place into serving dish.
Step 10- Add the entire 1-pound D&D smoked sausage into skillet. Sear for 4 minutes on each side. Once done, place into serving dish. Make sure you do not cut into the smoked sausage before searing.
Step 11- Add 1 1/2 Cup chopped yellow onion, 1 1/3 cup chopped celery, 1 1/3 cup chopped bell pepper and 2 tablespoons chopped garlic. Let sauté for 12 minutes or until seasonings are a light golden brown.
Cooking your red beans
***Preheat fire to medium high heat***
Step 12- Bring pot of red beans to a simmer. Once at a simmer, add your pickle meat, the seasonings you’ve sauteed, 1 tablespoon of Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s Prudhomme’s poultry magic, 1/4 cup chopped parsley and 4 bay leaves. Stir all ingredients together. Let simmer for 1 hour. If you are using any smoked meats add that in at the same time you add your pickle meat.
Step 13- Add 2 cups of the salted pork stock. Chop your D&D smoked sausage and add it into your beans. Stir all ingredients together. Let sauté for 25 minutes.
Step 14- Add 4 tablespoons of unsalted butter into beans. Once the butter has melted stir all ingredients together. Turn fire off.
Cooking the Rice
***Preheat fire to medium high heat***
Step 15- Add 2 quarts of water into medium sized pot. Let come to a simmer.
Step 16- Add 1 cup rice. Let simmer for 8 minutes.
Step 17- Add rice into mesh strainer. Rinse with cold water. Let cool for 30 minutes to 1 hour before serving.
YouTube instructional video
