Earl’s Red Beans And Rice


  • 1 lb. Camellia red kidney beans
  • 2 medium onions, chopped
  • 1 rib celery, chopped
  • 3 Tbsp. parsley, chopped
  • 1/2 tsp. thyme
  • salt to taste
  • 1 lb. ham seasoning
  • 5 toes garlic, chopped
  • 1/2 green pepper (medium), chopped
  • 3 large bay leaves
  • 1/2 tsp. crushed red pepper
  1. Wash and drain red beans and put into a heavy iron pot or aluminum Dutch oven, cover beans with water (about 1 quart).
  2. Render meat in skillet, remove meat and set aside.
  3. Saute onions, celery, green pepper and parsley in ham fat until tender, mix with beans, meat, bay leaf, thyme, salt and pepper, boil gently, stirring occasionally for about 1 1/2 hours or until beans are tender.
  4. Add water to beans while cooking, if necessary. If bean gravy is too thin, add a small amount of cornstarch dissolved in water to the beans to the desired thickness.
  5. Serve over steamed rice. Serve hot sausage or pork


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