INGREDIENTS:
- 1 pound dried kidney beans
- 1/2 cup shortening or bacon drippings
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 1/4 cup garlic, diced
- 1 cup green onions, sliced
- 2 cups smoked ham, diced
- 6 (3-inch) links smoked sausage
- 1/2 cup parsley, chopped
- 1 cup green onions, sliced
- salt and hot sauce to taste
METHOD:
The cooking time of red beans will be cut by about 1/3 if the beans
are soaked overnight in cold water. This will help soften the outer
shell and naturally the cooking time will be shortened. In a 4-quart
sauce pot, melt shortening or bacon drippings over medium-high heat.
Add onions, celery, bell pepper, garlic, green onions and smoked
ham. Sauté approximately 5 - 10 minutes or until vegetables
are wilted. Add smoked sausage and beans. Blend well with vegetables
and cook 2 - 3 minutes. Add enough cold water to cover beans by
approximately 2 inches. Bring to a rolling boil and allow to cook
30 minutes, stirring occasionally to avoid scorching. Reduce heat
to simmer and cook approximately 1 hour or until beans are tender.
Stir from time to time, as beans will settle to the bottom of the
pot as they cook. Add chopped parsley and additional green onions.
Season to taste using salt and hot sauce. Using a metal spoon, mash
approximately 1/3 of the beans against the side of the pot to create
a creaming effect. Once the beans are tender and creamy, they are
ready to be served. In order for the maximum flavor to develop,
this dish should be cooked one day before it is to be served. |
