Camellia’s Famous New Orleans Red Beans and Rice

Instructions

• 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

• Rinse, sort and soak beans.

• Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1part beans to 2 parts liquid.

• 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. 

• 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.

• Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).

• 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.

• Serve over rice.