8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
1 pound Camellia Pinto beans
2 pounds smoked neck bones or smoked turkey
1 pound D&D smoked sausage
Jasmine rice or any other type of long grain rice
Salted butter
Seasonings
1 yellow onion
Celery
Green bell pepper
Garlic
Fresh parsley
Bay leaves
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Preparation of ingredients
Seasonings
Step 1- Chop one medium-sized yellow onion, 2 ribs celery and half of a green bell pepper. Press or chop 3 cloves garlic. Chop a small amount of fresh parsley until it resembles coarse crumbs. Make sure you rinse off your celery, green bell pepper and fresh parsley before you chop it.
Smoked sausage
Step 2- Cut 1 pound of D&D or any other type of good quality smoked sausage into 3/16ths of an inch thick slices.
Sorting and soaking the Pinto beans
Step 3- Add a small amount of pinto beans into a shallow bowl of pan. Sort through the beans with your hands. Discard any broken of discolored beans. Be sure you sort through the beans several times to make sure there are no small rocks of any other particles in the beans. Once you finish sorting through the beans, add them into a large 8-quart pot.
Step 4- Add 10 cups water into the large pot. Cover with a lid. Let the beans soak for 2 to 4 hours. This helps reduce the cooking time to cook the beans.
Smoked Neck bones
Note- Method is the same if you are using smoked turkey.
Preheat fire to medium heat.
Step 5- Add your 2-pounds smoked neckbones and 2- and 1/2-quarts water into a large 8-quart pot. Cover the pot with a lid. Let simmer for 1 hour. After 1 hour the neck bones may not be fully tender. This is normal. They will be tender after you cook them in the beans at a later time. Let the neckbones and stock cool for 15 to 20 minutes.
Smoked neck bone stock
Note- Whatever amount of pork stock left over, you discard the the same amount of the water you soaked the beans in equal to the reserved pork stock. Example- If you have 4 cups pork stock left over, you discard 4 cups of the water you soaked your beans in and add the 4 cups of the pork stock to the bowl to replace the water you discarded. Once done you should have 10 cups pork stock.
Step 6- Remove the neck bones from the stock and place them into a shallow bowl. Once done you should have 5 and 1/2 cups smoked pork stock leftover in the pot.
Step 7- Add the soaked pinto beans into a mesh strainer with a large bowl underneath it. Once done you should have 10 cups of the water you soaked the beans in.
Step 8- Discard 5 and 1/2 cups of the water you soaked your beans in and add 5 and 1/2 cups of the cooled pork stock into the water. Stir all ingredients and set bowl aside. Once done you should have 10 cups of the pork stock leftover.
Cooking the Pinto beans
Preheat fire to medium heat.
Step 9- Add Soaked pinto beans, 10 cups smoked pork or turkey stock, 2 cups chopped yellow onion, 1 and 1/2 cups chopped celery, 1 cup chopped green bell pepper, and 3 cloves chopped or pressed garlic into a large 8-quart pot. Stir all ingredients together.
Step 10- Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s poultry magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 3 tablespoons fresh parsley, and 5 bay leaves. Stir all ingredients together. Cover the pot with a lid. Let simmer for 1 hour and 10 minutes stirring occasionally.
Step 11- Add the 1-pound cut D&D or any other type of good quality smoked sausage. Stir all ingredients together. Cover the pot with a lid. Let simmer for 15 minutes stirring occasionally.
Turn your fire off.
Step 12- Add 3 tablespoons salted butter and cover the pot with a lid until the butter melts. Once the butter melts, stir all ingredients together. The mixture will thicken as it cools. Let the beans cool for 30 to 45 minutes before serving. For best results, serve the next day so the flavors can settle and increase overnight.
Cooking the rice
Preheat fire to medium heat.
Step 13- Add 2 quarts water and 1 and 1/2 cups Jasmine or any other type of long grain rice. Stir all ingredients together. Let simmer for 7 minutes stirring occasionally.
Step 14- Once the 7 minutes cooking time ends, taste test the rice to see if it is cooked. Add the rice into a mesh strainer. Rince the rice off with cold water.
Step 15- Place the mesh strainer with the rice in it back on top of your pot and cover the mesh strainer with a lid. Let the rice set for 15 to 25 minutes. After that the rice is ready to be served.
YouTube instructional video
